Wednesday, October 7, 2009

Salmon Club Sandwiches

It's also salmon season in the Pac NW. I served this to a friend's family and after dinner they told me they felt like they'd been out to eat at a restaurant. A restaurant with good service I hope!


6 tablespoons mayonnaise5 tablespoons minced fresh basil1 teaspoon grated lemon peel
3 tablespoons olive oil1 tablespoon fresh lemon juice4 5- to 6-ounce skinless salmon fillets (each about 3/4 inch thick)
8 bacon slices1 small red onion, sliced
4 ciabatta rolls8 tomato slices8 lettuce leaves

Mix mayonnaise, 2 tablespoons basil and lemon peel in small bowl to blend. (Can be made 1 day ahead. Cover and chill.)

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.Cook bacon in heavy large skillet over medium-high heat until crisp. Using tongs, transfer bacon to paper towels to drain. Add onion to drippings in skillet. Sauté until onion is tender and beginning to brown, about 5 minutes. Prepare barbecue (medium-high heat). Grill fish until just opaque in center, about 3 minutes per side (or bake in 350 degree oven). Slice ciabatta rolss and grill bread just until golden, about 2 minutes per side (or toast on low broil in the oven or even the toaster). 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.

Makes 4 servings

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