Grilled Salmon Bagel
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It’s cool to have traditional breakfast food that’s become a wonder at any time of day. People worldwide enjoy bagels in various ways, including a Grilled Salmon bagel. Bagels are the perfect vehicle for all kinds of meals because they’re sturdy. If you have a moist offering, the bread holds up. I also enjoy them because they come with various spiced toppings, expanding their usefulness.
- Asiago cheese
- Chili crunch
- Cinnamon sugar
- Everything bagel
- Garlic
- Dried onion
- Jalapeno Cheddar
- Poppy seed
- Sesame seed
When you are out and about, you’ll find bagels at the deli, cafes, and brunch spots.
Salmon Alternatives?
Salmon is not everyone’s cup of tea. If you’re looking for alternatives, try arctic char, halibut, mahi mahi, swordfish, trout, or tuna.
Ingredients (for one)
- 1 salmon filet
- 1 bagel of your choosing
- 1/2 tbsp canola oil
- Salt & pepper
- 1/2 tsp. Smoky paprika
- 1/2 tsp garlic powder
- ¼ tsp basil
- ¼ c plain Greek yogurt
- ½ tbsp lemon juice
- 1 tbsp fresh dill, chopped
- ½ tsp Cuso’s Hot Honey Seasoning
Instructions:
- Preheat the grill to 400F
- Use a pastry brush to coat the salmon filet on both sides.
- Season it with salt, pepper, garlic powder, dried basil, and paprika on both sides.
- Lay the filet skin-side down for 5 minutes
- Flip it and grill for another 3 minutes
- Rest the fish
- In the meantime, blend the yogurt, lemon juice, and dill together
- Put the bagel halves on the grill so they get toasty
- Put a healthy schmear of the yogurt sauce on one half of the bagel
- Place the salmon on top of the sauce
- If you wish, add red onions, cucumber slices, or pickles as toppings.
PitMaster: Bagels in History
Sometime in the 17th century, bagels appeared in Poland, where they were called obwarzanek.
The regional Jewish community fell in love, and you could find bagels at many celebrations and rituals.
Jewish people brought their bagels along for the trip when they immigrated in the 19th-20th century. Here, they found a strong foothold in cities like New York. Once making bagels moved into industrial production, they spread around the United States. It didn’t take long for them to reach a none-too surprising success.
Side Dishes
- Cheesy cauliflower
- Coleslaw
- Deviled Eggs
- Greens with lemon vinaigrette
- Stuffed grape leaves
Desserts:
- Challah French toast
- Lime tart
- Salted caramel
- Seasonal fruit bowl
- Yogurt parfait
From The Bar:
- Chablis
- Cider
- Coffee with cream
- Malt whisky
- Wheat beer
