Grilled Salmon and BLT Sandwiches with goddess dressing

This sandwich is delicious. Sometimes I am not a huge fan of salmon, but this marinade makes all the difference. I highly recommend that you use a grill pan to make these. I got one from "Santa" for Christmas and I love love love it. I use it for all sorts of things now, it really does make a difference in cooking. Dressing recipe to follow.

Grilled salmon BLT sandwiches (modified from Sara Foster)
Makes two sandwiches
You will need:

• 2 Salmon fillets ~4-6 oz. ea., skin on (I recommend wild salmon)
• 2 T Olive Oil
• 2 T Soy Sauce
• Juice of half an Orange
• 6 - 8 basil leaves, thinly sliced
  
• 4 slices of bread
• 4 strips of bacon
• 1 tomato, sliced
• Arugula

Rinse slamon under cool water, pat dry with a paper towel. Place skin side down in a shallow dish. Rub with olive oil, drizzle with soy sauce and orange juice, sprinkle with basil. Turn fillets over in the marinade (skin side up). Cover and refrigerate one hour to overnight.

Heat grill pan over medium heat, almost smoking. Remove salmon from marinade (reserve marinade). Season with salt and pepper. Lay fillets, skin side down, on grill pan for four minutes. Brush flesh with reserved marinade. Meanwhile cook bacon. Turn fillets over and grill for four more minutes. Spoon marinade over them as they cook. Fish is cooked through when opaque and flakey.
Toast bread, spread two pieces with goddess dressing, top with tomato slices, salmon, and bacon. Top with arugula, close sandiwch, and cut in half, enjoy!!
Goddess Dressing
You will need:

• 1/2 cup of mayo
• 1/2 cup of sour cream
• 2 T white vinegar
• Grated zest and juice of 1 lemon
• 1/2 cup fresh parsley, chopped
• 1/2 cup fresh chives, chopped
• 1/4 cup fresh dill, chopped
• 20 fresh basil leaves, chopped
• 1/4 tsp sea salt
• 1/2 tsp fresh black pepper

Add all ingredients, except salt and pepper, to a blender/food processor. Blend until dressing is smooth with green specks. Add salt and pepper. Stir. Refrigerate to thicken. Yummy!

Lemon Lush

This is a recipe from my grandma (paternal). She made this last year for dessert after Christmas dinner. It had been so long since she had made it, that I had forgotten how delicious it was. I set my sister up with the mission to get the recipe from my grandma (my experience getting them from her has not gone well). Wallah! She got the recipe and I decided to make it as my dish for a scrapbooking get together. It is a very light and airy dish, perfect for summer (or if you don't give a hoot, Christmas).

Lemon Lush
Yields about 24 servings
You will need:

• 1 stick oleo (that's margarine for you modern folk)
• 1 cup all purpose flour
• 1/2 cup chopped pecans (you could also use walnuts)
• 1 8oz package of cream cheese, softened
• 1 cup powdered sugar
• 1 large container of cool whip
• 2 SMALL packages of lemon instant pudding
• 3 cups milk

Step one

Preheat the oven to 350 degrees. Cream the stick of oleo and the cup of flour together until smooth and well mixed. Add in the 1/2 cup chopped pecans and mix well. Press into the bottom of a 9 X 13 pan. Use the inside of the oleo wrapper with your fingers to make spreading it easier. Bake for 15 minutes. Let cool.

Step two

Cream package of softened cream cheese with the powdered sugar. Fold in one cup of the cool whip. Spread onto crust. (I forgot to take a picture of this step, use your imagination)

Step three

Mix 2 small packages of lemon instant pudding with the three cups milk. Let it thicken for a minute or two, but DON'T let it set up completely. Pour on top of the cream cheese mixture. Let it firm up for 30 minutes in the refrigerator. (You can let it set up for only 5, but it makes the next step harder).


Step Four

Top with cool whip. If desired you can add chopped nuts, cherries or chocolate chips to the top. Refrigerate until ready to serve. YUM!