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! However if cooking in the pan is too frustrating Richard Blais is cooking up a tasty and simple oven-baked salmon dish that can be worked up even after a busy day. Which Next Level Cooking Area Meal 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 newly ground black pepper.
1/2 teaspoon ground allspice.
6 ounce salmon filet, skin removed.
2 tablespoons olive oil.
1 lemon.

* Pickled * * Red * * Onions *.
1/2 cup water.
1/4 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 pieces rye bread.
2 ounces cream cheese.
2 tablespoons dill leaves.

* TREATMENT *.
1. Make the blackened salmon: In a little 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 penetrate the fish. Slice the fish into 1-inch pieces.

2. In a large frying pan over medium heat, include the oil. As soon as the oil is glittering, position the salmon pieces in a flat row equally throughout the pan. Passion 1/4 of the lemon over the salmon and let the salmon cook till it is blackened on one side. Flip the salmon and zest another 1/4 of the lemon over the salmon. When the salmon is blackened, eliminate from the heat and set aside.

3. Make the pickled onions: In a little pan over medium heat, add the water, white wine vinegar, sugar, salt, peppercorns, coriander seeds and bay leaves. Bring the mix to a boil and then add the onions. Get rid of the pan from the heat and set aside.

4. Assemble the sandwich: Sprinkle the olive oil over the chopped bread. Location the bread into a big frying pan over medium heat and toast till golden brown.

5. Location the bread on a flat surface and spread out the cream cheese equally between the 4 pieces. Sprinkle the dill leaves evenly throughout the bread and after that zest the remainder of the lemon across the pieces of bread.

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

* Richard's * * Roasted * * Salmon * * and * * Potatoes *.
_ Makes _ _ 2-4 _ _ portions _.

* ACTIVE INGREDIENTS *.
* Salmon *.

1 pound (16 ounces) center cut salmon, skin on.
Kosher salt.
Freshly ground black pepper.
3 tablespoons olive oil.
1 lemon, sliced up, seeds got rid of.
1/2 cup blended soft herbs, such as parsley, dill, chives.
8 ounces boiled pee wee potatoes, halved.

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

* Assembly *.
4 ounces marinaded beets.

* TREATMENT *.
1. Make the salmon and potatoes: Preheat your oven to 350 ℉. Season the salmon freely with salt and pepper.

2. In a roasting pan, include the olive oil. Location 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 big mixing bowl, integrate the buttermilk, mayonnaise, lemon passion 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 along with the salmon.

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

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