For this wonderful summertime sandwich, I bought a large piece of salmon fillet and cut it into portions that I knew would work with the bread that I was intending to use. This can be a knife and fork sandwich, or you can do as we did, and use a fork to gently flake the salmon to cover the bread and pick it up to eat out of hand.
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For one sandwich:
1 slice good crusty bread (I used a pre-sliced loaf of La Brea Pane Toscano)
olive oil
1 piece of fresh salmon fillet
1 teaspoon cracked black peppercorns
1/2 teaspoon ground coriander
salt to taste
1/2 tablespoon olive oil
2 slices bacon, cooked until crisp
1 slice tomato
1 leaf bibb lettuce
1 tablespoon good quality mayonnaise, thinned with 1 teaspoon lemon juice
1 teaspoon fresh chopped dill weed
Brush a slice of bread with olive oil and toast until golden. Season salmon with cracked black peppercorns, ground coriander and a bit of salt. Heat olive oil in heavy skillet over high heat. Place salmon fillet in hot skillet and let one side develop a beautiful golden brown crust before turning to cook the other side. Cook to desired degree of doneness. I prefer salmon just a touch more cooked than medium and that took about 3 minutes per side. While salmon is cooking, start to compose the sandwich with the bread, lettuce, tomato and bacon. Place salmon on top of the bacon slices and finish up with a dollop of the mayonnaise mixture and chopped dill.
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