Living in the Northwest, I'm spoiled with the abundance of crazy delicious seafood. Even better that I got this salmon filet from the same buddy that graciously gifted me with the salmon I baked and razor clams I lightly fried in earlier posts.
Of course, great seafood is incredible on its own standing when lightly cooked, or even raw. But sometimes with an abundance, I want a little bit of variety. That's where this sandwich comes in. It's simple and easy to make, while keeping the salmon the star of the show.
Just a note that the bread is an important player in this recipe. You don't want something too hard and chewy that your sandwich filling slips right out when you're trying to take a bite. Especially if you down ... I mean sip ... some pinot grigio with this meal. I'm just saying, let's make things easier on ourselves.
1 lb salmon filet
2 ciabatta buns
Handful of red lettuce leaves
½ medium sized cucumber
1 teaspoon vegetable oil
3 Tablespoons mayonnaise
½ lemon juice and zest
Pinch of salt
1 teaspoon black pepper + a pinch
- Debone the salmon filet and pat dry with a paper towel. Light coat the salmon with vegetable oil, then season with a pinch of salt and pepper.
- Heat up a nonstick pan to medium-high heat, and fry the filet about 5 minutes on both side. Take the fish out of the pan and remove the skin. Cut the filet in half.
- Mix the mayonnaise, juice and zest of half a lemon and 1 teaspoon of black pepper.
- Assemble the sandwich by slathering the mayo mixture on all pieces of bread and layering the lettuce, salmon and cucumber slices. Serve right away with pinot grigio.