Lately, there have been many discussions in the Baker household of traveling to warmer climates. (It’s been a fairly long winter, after all.)
These conversations got me thinking about our honeymoon.
The glorious honeymoon.
I was beyond stoked to try the cuisine of the French Polynesian islands.
That brings me to the following—when traveling, I tend to carry a journal to take note of any foods that strike a particular chord, and hope to recreate in the comfort of my own kitchen.
(Sometimes this “journal” translates to the handy iPhone, which His Lordship detests as it creates a distraction at the dinner table.)
For our first luncheon in Moorea, I ordered what was dubbed a “Nippon Club,” featuring smoked salmon, cucumber, tomato, avocado, and a wasabi mayonnaise.
No, not traditional.
But it got the job done.
Nippon Club Sandwiches
½ cup mayonnaise
1.5 tsps. wasabi paste
1 tsp. low-sodium soy sauce
Mix all ingredients in small bowl; reserve.
4 slices whole wheat bread, toasted
1 small seedless cucumber, cut into ½-” slices
6 oz. smoked salmon, thinly-sliced
6 slices avocado
4 1-” slices vine-ripened tomato
4 slices applewood-smoked bacon, cooked
Spread ⅛ cup reserved wasabi mayonnaise on two slices of bread; layer 4-5 slices cucumber, smoked salmon, 3 slices avocado, bacon and tomato; close with second slice; repeat for second sandwich; serve immediately.