Salmon Club Sandwich
Substitution: Salmon, Swordfish, Tuna, Mako Sharo, Marlin, Halibut, Grouper, Scallops, Lobster, Shrimp, Mahi-Mahi, Sea Bass
o 6 T mayonnaise
o 5 T minced fresh basil
o 1 t grated lemon peel
o 3 T olive oil
o 1 T fresh lemon juice
o 4-6 oz skinless Salmon Fillets (¾” thick)
o 8 bacon slices
o 1 sm red onion, sliced
o 8 slices sourdough
o 8 tomato slices
o 8 lettuce leaves
Mix mayonnaise, 2 T basil and lemon peel in small bowl to blend.
Mix remaining 3 T basil, olive oil and lemon juice in large glass baking dish.
Add salmon to oil mixture; turn to coat.
Cover; chill 1 hour.
Cook bacon in over med-high heat until crisp.
Transfer bacon to paper towels to drain.
Add onion to drippings in skillet.
Sauté until onion is tender, about 5 minutes.
Grill fish over a med-high heat until just opaque in center, about 3 minutes per side.
Grill bread just until golden, about 2 minutes per side.
Spread mayonnaise mixture over 1 side of bread slices.
Top each of 4 bread slices with 2 bacon slices, 2 tomato slices, ¼ of onion, 1 salmon fillet and 2 lettuce leaves.
Cover with remaining bread slices.