Well, my husband has yet to catch a salmon this year in spite of three -- count them -- three overnight fishing expeditions down at the creek. The fish, they just aren't running yet, is what he tells me. Something about high and cloudy water.
He's pretty good with a rod and reel, so I suppose I'll believe him. Although. He doesn't particularly care for salmon and so he leans in the direction of catch-and-release. But. This year I mentioned that if he catches a ton of salmon, we could trade quite alot of it for the halibut that some friends catch by the boatful (literally) every summer in Homer. He perked up at that thought. Now, halibut he likes. I figured he was sure to bring home the salmon if it meant he could swap it for halibut.
Luckily, his friend caught one though and he's plum out of freezer space, so my husband brought that massive king salmon home to store in our freezer and we got to keep some hunks of it.
And when I say 'hunks,' I mean hunks. I'm not kiddin' around. Well, see for yourself:
I whacked that king into chunks and grilled 'em up. And then I used them for this recipe for a salmon club sandwich. That's grilled and toasty sourdough bread there on top.
This particular club sandwich recipe has you whip up a divine lemon basil mayonnaise with minced fresh basil, grated lemon peel and, of course, some mayo. And you can't forget about the bacon. I'll think you'll agree with me that anytime bacon is involved at the dinner table, you're talking party-time. And once you're done cooking the bacon till crispy, you lay those strips on a paper-towel-lined plate, then saute up some sliced red onion in the drippings.
It all comes together to be deliciously sinful. I had mine with a handful of salt and vinegar chips and an Alaskan IPA poured into a glass I specially put in the freezer for an hour or two to get it all nice and frosty..
The original recipe, as provided below, calls for slices of tomato but I didn't include those on my sandwich. For me, salmon and tomato just don't mix. I also don't think halibut and tomatoes go together all that well.
I know, I know. It's a bold statement considering the wealth of halibut-tomato recipes out there, but I'm standing by my aversion.
Just the thought of fish and tomatoes mixing it up together reminds me of being a kid and getting absolutely disgusted if a tiny bit of ketchup touched my baked potato or peas.
And I was in love with ketchup. Still am. In fact, back then, I would not only dip a french fry into a massive plop of ketchup, but I'd also get my fingers in there too so that as I ate the fry, I could lick the extra ketchup off my fingers. Oh dear. My dad thought I was disgusting. And he was right to think so.
But you feel free to go on ahead and slice you up some tomatoes and enjoy this recipe to the fullest.
To me, this tastes like summertime.
Salmon Club Sandwich
6 tablespoons mayonnaise
5 tablespoons minced fresh basil
1 teaspoon grated lemon peel
3 tablespoons olive oil
1 tablespoon fresh lemon juice
4 5- to 6-ounce skinless salmon fillets (each about 3/4 inch thick)
8 bacon slices
1 small red onion, sliced
8 1/2-inch-thick sourdough or country-style white bread slices (each about 5x3 inches)
8 tomato slices
8 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. 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, 1/4 of onion, 1 salmon fillet and 2 lettuce leaves. Cover with remaining bread slices.