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Salmon Club Sandwich

Big changes over at Bait 2 Plate central.  We’ve moved!
Which of course is a giant pain in the ass.  What makes it even more of a pain in the ass, is that we are currently in temporary headquarters while we sell the old place, and then look for the new digs.  So I get to move twice.  Isn’t that awesome?

A pair of king salmon I picked up the other morning

All this moving, plus my day job, and trying to squeeze in some time on the water, hasn’t left me a ton of time to do much in the way of fancy cooking.  Also, it doesn’t help that I still haven’t figured out which boxes hold much of my kitchen equipment.  That’s OK.  Food doesn’t need to be fancy to be great.   At this moment, I’m feeling inspired by my ancestor Patrick Henry O’Plate who famously  said: “Give me liberty, or give me a sandwich …. or kill me.”
I’ve offered you sandwich recipes before, Crab Grilled Cheese, Ling Cod Gyros, etc.  Just click on the sandwich category off to to the right to see the others —>

It’s salmon season however, and I feel like using my fresh catch.  Salmon can be tough one to make work between bread.  That rich fattiness that makes it so great, doesn’t always work well with bread.  Which is a shame, as the flavor of salmon works so well with classic sandwich ingredients like tomato, mayonnaise, lettuce, and even bacon.   Do you see where I’m going here?
Oh wait, this post is titled Salmon Club Sandwich, and there’s a photo of it at the top of the page.  I suppose that was a bit of a giveaway.  So let’s just get to it.

A club is basically a BLT with an extra layer of toast, and an additional protein, usually turkey breast.  What makes this version work is slicing the salmon into thin pieces and searing them hot and fast.  That allows you to keep the flavor without the juices of the fish giving you a soggy sandwich.  Aside from that,  you want to make sure the other ingredients are good quality.  Garden or farmers market tomatoes are your best option.  Don’t go cheap on the mayo, and make sure your lettuce is fresh and crisp.  As far as the bacon goes, use what you like.  If you ready my blog, I’m assuming you are a fisherman and/or a food lover.  I’m guessing you already have opinions on bacon.  I like thick cut, peppered stuff, but there are not many wrong answers here.  Just make sure you cook it until it’s crisp.  You want that bacon to add crunch to your sandwich.  As far as the bread goes, I prefer hearty white varieties like potato or buttermilk bread.  Again, go with what you like.
Finally, chose to do a Sriracha mayo to add a little kick.  If you follow me on Instagram, you may have seen me espousing the virtues of Shark Brand Sriracha over the more well known Rooster brand.  If you are a fan of “the Racha” I suggest picking up a bottle.  Besides, you’re going to want it around for the Poke recipe I’ve got coming.  Stay tuned for that.

Salmon Club Sandwich

4 slices thick cut bacon
Fresh Salmon filet   6 each 1 to 1 and a half ounce slices
Salt & Pepper  to taste
8 leaves fresh crisp lettuce, I prefer Butter Lettuce
1 large tomato, sliced
6 pieces of thickly sliced white bread
1/2 cup mayo mixed with 1 Tbs Sriracha

Cook the bacon bacon in a sauté pan until crispy, and set aside on a paper towel to drain.

Season the salmon with salt & pepper on both sides.  Quickly cook the salmon over med-high heat in the sauté pan with the bacon grease.  About 1-1/2 minutes per side.

Toast three slices of bread per sandwich, and spread each slice liberally with Sriracha mayo.  Assemble the sandwich with lettuce on both layers, dividing up the bacon, tomato, and salmon between both layers as you prefer.  I’ve tried it a few different ways, and there is no wrong answer.

A simple cross cut works fine as the presentation for this sandwich.  However, if you want to serve it with the traditional four piece club sandwich cut, you’re going to need long sandwich toothpicks, or if you’ve just moved and can’t find your picks, some small skewers work as well.

If you want to jazz your sandwich up a bit more, a couple of optional ingredients I suggest are thinly sliced sweet onion and/or avocado.

 

 

 

1 Comment

  • Tina August 7, 2017 at 9:33 am

    That sandwich looks great, I am going to put it on my menu. Thanks for the ideas, bacon addition is always the best.

    Reply

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