It turns out an excellent quality sockeye salmon and avocado, combined, is reminiscent of a subtle and beautiful quality cheese.
Like something handcrafted in an idyllic french village where they don't yet have wifi and nobody minds.
And everyone lives to be 102 and eats big family dinners all afternoon.
Outside under the apple trees.
That kind of cheese.
It's been years since I've had cheese. So maybe I've forgotten. Maybe this tastes even better.
You'll have to try it and see.
But I'm asserting that it definitely creates a convincing panini effect when paired with hot grilled Patty Pan Squash as a pseudo-ciabatta.
Patty Pans are flying saucer shaped summer squash.
And this is Grilled Cheese. AIP-style.
from Biohack U
- 4 Patty Pan Squash
- 2 tablespoons Coconut Oil
- 1 ripe Avocado
- 1 cup spinach leaves, loosely packed
- 2 portions (8-12 oz) wild Pacific Salmon
- 1 teaspoon Himalayan Salt (or similar)
Slice each Patty Pan in 3 to create 12 disks.
Heat the Coconut Oil in a pan and lay the Patty Pan slices in. Brown on each side.
Meanwhile, mash the Avocado slightly in a bowl with the tines of a fork.
Using scissors, cut the spinach leaves into narrow ribbons into the bowl.
Add the Salmon and Salt and mix all the ingredients together until chunky but combined.
When the Patty Pans are hot and browned, remove six to a serving dish and divide the Salmon mixture between them. Top with the remaining six slices.
This really is recipe really is worthy of my Ultimate AIP Zucchini Recipe Round-Up, so I'm going to slip it in there now.