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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 4 |
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I love fresh salmon and these club sandwiches use grilled salmon in an impressive and delicious manner. Grilling the salmon makes it moist and tender, but you can just as easily sear the salmon in a hot oiled cast iron skillet. Read more . I like to undercook it slightly and leave it quite pink in the middle - it is so succulent and moist that way. Enjoy. Recipe adapted from Bon Appétit. Ingredients:
6 tablespoons mayonnaise |
5 tablespoons minced fresh basil |
1 teaspoon grated lemon peel |
3 tablespoons olive oil |
1 tablespoon fresh lemon juice |
4 5- to 6-ounce skinless salmon fillets (each about 3/4 inch thick) |
8 bacon slices |
1 small red onion, sliced |
8 1/2-inch-thick sourdough or any rustic bread slices (each about 5x3 inches) |
8 tomato slices |
8 lettuce leaves (your favorite) |
Directions:
1. Mix mayonnaise, 2 tablespoons basil and lemon peel in small bowl to blend. (**Can be made 1 day ahead. Cover and chill.)
2. Mix remaining 3 tablespoons basil, olive oil and lemon juice in large glass baking dish. Add salmon to oil mixture; turn to coat. Cover; chill 1 to 4 hours.
3. Cook bacon in heavy large skillet over medium-high heat until crisp. Using tongs, transfer bacon to paper towels to drain.
4. Add onion to drippings in skillet. Sauté until onion is tender and beginning to brown, about 5 minutes.
5. Prepare grill or cast iron pan (medium-high heat).
6. Grill fish until just opaque in center, about 3 minutes per side.
7. Grill bread just until golden, about 2 minutes per side.
8. Spread mayonnaise mixture over 1 side of bread slices. Top each of 4 bread slices with 2 bacon slices, 2 tomato slices, 1/4 of onion, 1 salmon fillet and 2 lettuce leaves. Cover with remaining bread slices.
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