Gordon’s Blackened Pastrami Salmon

Make the blackened salmon: In a small bowl, mix together the Dark Brown Sugar (1 Tbsp), Kosher Salt (1 tsp), Garlic Powder (1 tsp), Ground Ginger (1 tsp), Ground Coriander (1 tsp), Freshly Ground Black Pepper (1 tsp), and Ground Allspice (as needed).

Season the Skinless Salmon Fillets (6 oz) on all sides and let rest for 2 minutes to let the spices permeate the fish. Slice the fish into 1-inch slices.

In a large skillet over medium heat, add the Olive Oil (2 Tbsp).

Once the oil is shimmering, place the salmon slices in a flat row evenly across the pan.

Zest ¼ of the Lemon (1) 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.

Make the pickled onions: In a small saucepan over medium heat, add the Water (1/2 cup), White Wine Vinegar (4 Tbsp), Granulated Sugar (1 Tbsp), Kosher Salt (1 Tbsp), Black Peppercorns (2 tsp), Whole Coriander Seeds (2 tsp), and Bay Leaves (2) leaf and bring to a boil. Pour the pickling liquid over the Red Onion (1). Set aside and let cool in the liquid.

Assemble the sandwich: Drizzle the Olive Oil (1 Tbsp) over the sliced Rye Bread (4 slices). Place the bread into a large skillet over medium heat and toast until golden brown.

Place the bread on a cutting board and spread the Cream Cheese (4 Tbsp) evenly between the 4 slices.

Sprinkle the Fresh Dill (2 Tbsp) fronds evenly across the bread and then zest the remainder of the lemon across the slices of bread.

Cut the lemon in half and juice onto the rested salmon.

Divide the salmon between 2 slices of bread. Top the salmon with the pickled onions and place the remaining pieces of bread on top.