Open Faced Salmon Sando | Chef Eric Recipe

Get the recipe here: www.kamadojoe.com/blogs/recip...
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[@richardsteel271]

Love these quick appetizers Eric - perfect to knock up on a dying flame while you rest the main event.

[@ChefEricGephart]

That’s right⚡️🤙🏽

[@mphillips2110]

The crunching sound when he took that first bite made me want to immediately start grilling. Lol😅

[@toddg3268]

Love your cooks, Chef! Presentation of a sophisticated cook but simply done. You make me look good when we’re entertaining and this is another dish to add to the repertoire.

[@ChefEricGephart]

Cheers for the kind words, happy grilling ⚡️🥂

[@quegrill]

Just had this today, Awesome 👌

[@chrisgroe]

Can’t wait to make this!

[@mphillips2110]

I just tried this today. My wife said the sourdough bread dipped in that oil sauce was to die for. I also gave the salmon a little more flavor by covering it in a little duck fat and using that as a binding before adding the blackened seasoning. It all came out so good. Thank you for this recipe.

[@BrianMiller1973]

Salmon is beginning to catch up to scallops in the race for my favorite food.

[@ChefEricGephart]

Pretty amazing 🥂⚡️

[@williamwilson2624]

That looks amazing! I've got to give this a try.

[@ChefEricGephart]

Fun, simple and delicious

[@markclancy6762]

Something I /we will try over Easter hols

[@aidenfallon9365]

Mouth Watering. Healthy & Delicious

[@ChefEricGephart]

Absolutely ⚡️✅

[@MichaelRady-yi1ez]

This seems fantastic!

[@KamadoJoeGrills]

😉

[@grahambishop263]

That looks so good, so yummy, agree with others a nice egg yolk

[@KamadoJoeGrills]

👍

[@foodonfire3662]

A winner!

[@Grillincoastal]

Love that confit chef 🤙
Definitely add a poached egg that yoke would be such a beautiful contrast with the tomato.

[@ChefEricGephart]

Nice

[@KamadoJoeGrills]

🙏

[@user-ls7rj8qy5m]

This looks delicious

[@KamadoJoeGrills]

So delicious!!

[@lowdownone]

Going to try it this week. I imagine I can pulse the tomato mixture in a food processor or would that alter the texture too much.

[@NSCTripleAgent]

Aaaaand I'm hungry now lol.

[@KamadoJoeGrills]

😅

[@railworker8058]

Beautiful! I think I’d be tempted to leave the skin on and crispy the critter. Seems a waste to toss it. If I did skin, why not add it to the confit to render down and add flavour?

[@ChefEricGephart]

Sounds good, do it and keep us posted ⚡️🤙🏽

[@KamadoJoeGrills]

💯

[@JoMamasHouse]

Make it like an open face croque madame.

[@ChefEricGephart]

Absolutely 🥂⚡️

[@jeremywebster9598]

Who was that guy with the hat on at the beginning? Lol

[@ChefEricGephart]

🤣 I reserve the right to take my hat off😊