Cooking at Riegelmanns

Cashew Crusted Salmon

2-4 lb. salmon filet
½ cup salted cashews
1/8 cup chopped green onions.
1/8 cup brown sugar
salt
pepper
juice from ½ orange
1 tablespoon of minced garlic

Place salmon filet on baking rack. Chop the cashews and set aside. In a mixing bowl combine the brown sugar and salt pepper and garlic. Cover the filet with orange juice the coat with the brown sugar mixture.
Sprinkle the cashews evenly across the filet
Bake at 375* for approx. 20-25 minutes. About 5 minutes before it is done sprinkle the green onions on the filet. Remove from the grill or oven and let stand for 3-4 minutes before serving.

Shrimp and Bacon Melt

Ingredients:
Sliced Sourdough Bread
½ lbs. 31-40 count cooked shrimp (tail off and deveined)
4 slices cooked bacon (cut in thirds)
4 slices smoked Gouda
Mayonnaise
Ketchup
Siracha (for a bit more heat) Optional.
¼ cup finely chopped celery
Salt and pepper
Butter (room temperature)

Directions:
Take two slices of Sourdough and butter the outside of each piece. You can do this after you put the shrimp mixture, bacon, in the middle.
Slice your shrimp in half, length wise.
Take three tablespoons of both Ketchup and mayo and mix, adding the chopped celery and salt and pepper. (If you want it with a bit more zip, use Siracha sauce instead.)
Spread a tablespoon of your sauce mixture on each piece. Then place a slice of smoke Gouda on each piece.
On your bottom slice place 8-10 pieces of shrimp. You can cut them into smaller pieces. Then add the pieces of bacon, again using smaller pieces.
Place your second slice with the smoked Gouda on top and place in a frying pan that has melted butter. I use a fair amount of butter in the pan. Be careful not to burn it.
On a medium heat let the sandwich brown and crisp on the bottom then flip it so the tope side gets brown and crispy. This is just like toasting any other sandwich. Just make sure the cheese has melted inside.
I suggest using a pizza cutter to cut the sandwich in half, on the diagonal.
Serve with fresh fruit, soup, or Ceviche. Have fun and enjoy yourself.