spinach artichoke salmon sandwiches_______________________Gooey, melty spinach artichoke sauce tops flaky filets of salmon in this rich take on a sandwich. Ciabatta is an ideal vessel for this formula since it's sturdy and much less apt to get soggy like traditional sandwich bread. I recommend you not build your sandwich until just before serving. We paired it with a crunchy kale salad blend dotted with pepitas and cranberries.
Ingredients
- 2 tbsp olive oil
- 1/2 large onion, diced
- 2 cloves garlic, minced
- 1/2 cup white wine (or broth/water)
- 1 lemon, zested
- 1/2 cup fresh basil, roughly chopped
- 1/4-1/2 tsp red pepper flakes
- 1 cup milk (I used oat)
- 1 tbsp corn starch, mixed with 1 tbsp water
- 1 can artichoke quarters
- 4 oz spinach, roughly torn
- 1/2 cup shredded toscana or parmesan cheese
- kosher salt and pepper, to taste
- 4 4-6 oz filets salmon
- 4 loaves ciabatta
- 3 tbsp butter, soft
Instructions
- Preheat oven to 375 degrees F. Heat olive oil in a cast iron or oven-proof skillet. Add onion and garlic and cook, stirring frequently, until soft and fragrant, about 5 minutes. Stir in red pepper flakes, then add wine or broth/water and bring to a hard simmer, scraping any browned bits from the bottom of the pan. Cook until liquid reduces by half.
- Pour in milk and starch slurry, give it a few stirs until liquid thickens slightly. Throw in the spinach and artichokes as well as salt and pepper. Heat until warm and spinach wilts slightly. Stir in cheese until melted.
- Salt and pepper both sides of your salmon filets and nestle into the spinach artichoke sauce. Transfer skillet to the oven and cook for 15 minutes until salmon flakes easily with a fork and sauce is bubbly. Remove from oven.
- Heat broiler to HIGH and slice ciabatta loaves in half. Brush each side with butter and toast in the oven until cut side is brown and crispy. Pile one salmon filet and a generous heap of sauce onto one half, and top with the second half of the bread. Serve warm with plenty of napkins!