It’s time for Gordon Ramsay to take the salmon sandwich to the next level…by paying homage to New York delis with his Pastrami Rubbed Salmon Sandwich! But if cooking in the pan is too overwhelming Richard Blais is cooking up a delicious and easy ovenbaked salmon recipe that can be whipped up even after a busy day. Which Next Level Kitchen Dish are you cooking?

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Gordon’s Blackened Pastrami Salmon
Makes 2 sandwiches

INGREDIENTS
Pastrami Rub
1 tablespoon dark brown sugar
1 teaspoon kosher salt
1 teaspoon garlic powder
1 teaspoon ground ginger
1 teaspoon ground coriander
1 teaspoon freshly ground black pepper
½ teaspoon ground allspice
6 ounce salmon filet, skin removed
2 tablespoons olive oil
1 lemon

Pickled Red Onions
½ cup water
¼ cup white wine vinegar
1 tablespoon granulated sugar
3 teaspoons kosher salt
2 teaspoons black peppercorns
2 teaspoons coriander seeds
2 bay leaves
1 red onion, sliced

Assembly
1 tablespoon olive oil
4 slices rye bread
2 ounces cream cheese
2 tablespoons dill fronds


PROCEDURE
1. Make the blackened salmon: In a small bowl, mix together
the brown sugar, salt, garlic powder, ginger, coriander, black pepper and allspice. Season the salmon on all sides and let rest for 2 minutes to let the spices permeate the fish. Slice the fish into 1inch slices.

2. In a large skillet over medium heat, add the oil. Once the oil is shimmering, place the salmon slices in a flat row evenly across the pan. Zest ¼ of the lemon over the salmon and let the salmon cook until it is blackened on one side. Flip the salmon and zest another ¼ of the lemon over the salmon. Once the salmon is blackened, remove from the heat and set aside.

3. Make the pickled onions: In a small saucepan over medium heat, add the water, white wine vinegar, sugar, salt, peppercorns, coriander seeds and bay leaves. Bring the mixture to a boil and then add the onions. Remove the pan from the heat and set aside.

4. Assemble the sandwich: Drizzle the olive oil over the sliced bread. Place the bread into a large skillet over medium heat and toast until golden brown.

5. Place the bread on a flat surface and spread the cream cheese evenly between the 4 slices. Sprinkle the dill fronds evenly across the bread and then zest the remainder of the lemon across the slices of bread.

6. Cut the lemon in half and juice onto the rested salmon. Divide the salmon between 2 slices of bread. To the salmon with the pickled onions and place the remaining pieces of bread on top.



Richard’s Roasted Salmon and Potatoes
Makes 24 servings

INGREDIENTS
Salmon

1 pound (16 ounces) center cut salmon, skin on
Kosher salt
Freshly ground black pepper
3 tablespoons olive oil
1 lemon, sliced, seeds removed
½ cup mixed soft herbs, such as parsley, dill, chives
8 ounces boiled pee wee potatoes, cut in half

Buttermilk Dressing
½ cup buttermilk
½ cup mayonnaise
1 lemon, zested and juiced
2 teaspoons prepared Horseradish
1 teaspoon fresh dill
½ teaspoon dried onion powder
½ teaspoon dried garlic powder
½ teaspoon fresh chives
½ teaspoon fresh parsley
Kosher salt
Freshly ground black pepper

Assembly
4 ounces pickled beets


PROCEDURE
1. Make the salmon and potatoes: Preheat your oven to 350℉. Season the salmon liberally with salt and pepper.

2. In a roasting pan, add the olive oil. Place the salmon, skin side down and then layer with lemon and herbs.

3. Place the boiled potatoes into the pan, surrounding the salmon. Season the potatoes with salt and pepper and place into the oven until the salmon is cooked through, about 20 minutes.

4. Make the buttermilk dressing: In a large mixing bowl, combine the buttermilk, mayonnaise, lemon zest and juice, horseradish, dill, onion powder, garlic powder, chives and parsley. Season the mixture with salt and pepper.

5. Assemble: toss the potatoes in the buttermilk dressing and serve with pickled beets alongside the salmon.


0:00 Introduction
0:32 Level 1: Talking Salmon
1:06 Level 2: Next Level Salmon
6:55 Level 3: Next Level Assembly