Chef Oya Woodruff of Chef Oya’s The Trap joined us on Indy Style today to cook up some fresh sandwiches!
First, she whipped up a Trap chicken salad sandwich on a croissant. It’s made by combining cubed chicken, mayonnaise, fresh dill, celery, red onion, and fresh apples. She also added Food Love Tog seasoning and and The Trap’s Trap Buttah OG Garlic Herb sauce. She put that mixture on a croissant and it was delicious!
This sandwich is a new menu item at her restaurant on North Keystone Ave. The Trap is all about Indianapolis-based seafood dining rooted in family and food justice.
Next, Chef Oya made a fresh salmon burger! She used fresh salmon filet with an egg, salt and paper, Food Love Tog seasoning, Trap Buttah’s Citrus Chive sauce and Chef Oya’s all purpose green seasoning for the salmon patty. The patty is cooked on a medium high heat for about ten minutes.
She put it on a brioche bun with herb spread, lettuce, tomato’s, red onion and an avocado. The salmon burger is on Chef Oya’s new catering menu!
You can learn more about Chef Oya and purchase her sauces here.