Salmon Pastrami Ruben Sandwich

• Pastrami Spice Blend
• 1/2 teaspoon Ground Sea Salt
• 1 tablespoon Freshly Ground Ginger
• 1/8 cup Turbinado Cane Sugar
• 2 tablespoons Coriander Seed
• 1 tablespoon Peppercorns (Mixed)
• 2 tablespoons Fennel Seeds
• 1/2 teaspoon Ground Allspice
• 2 pinches Ground Cloves
• Pastrami Salmon Ruben Sandwich
• 2 Salmon Steaks
• Pastrami Spice Mix
• 1/3 cup Sauerkraut
• 4 Slices Rye Bread (I use Gluten-Free)
• 2-4 tablespoons Thousand Island Dressing
• 2 tablespoons Olive Oil

1. Grind the peppercorns, coriander and fennel seeds.
2. Add the salt, ginger, cloves, allspice and sugar.
3. Coat the salmon steaks with the spice mix from above rubbing it into the meat gently but coating the meat thoroughly. Allow it to marinate for at least 3 hours.
4. Heat the olive oil in a saute pan over a low flame. Cook the fish spice side down for 3-5 minutes or until slightly browned and crispy. Be careful not to let the flame get too high or the sugar will burn and smoke. Using tongs, gently turn the salmon and brown the other sides.
5. Toast the slices of bread and prepare the thousand island dressing (I use a blend of vegan mayo and home made catsup with a bit of chopped sweet gherkin).
6. Once the salmon has cooked through, about 6-10 mins, allow it to cool for a few minutes and then assemble the sandwich.
7. Enjoy!!!!

ground sea salt, freshly ground ginger, turbinado, fennel seeds, ground allspice, ground cloves, salmon, salmon, sauerkraut, rye bread, olive oil

Taken from food52.com/recipes/39722-salmon-pastrami-ruben-sandwich (may not work)