You, yes you! Put down that boring sandwich and give yourself what you deserve ... a delicious salmon club sandwich packed with crispy bacon, spicy fresh arugula, perfectly seared sustainable salmon all topped with a refreshing lemon cream. If you want, you can pair it with a chilled Bonterra Chardonnay and call it a day!

Serves 4

Ingredients

  • 4 pieces Verlasso Salmon cut on a bias to 4oz, skin and pin bones removed
  • 8 slices of brioche or egg bread
  • 1/4 cup unsalted butter, melted
  • 1/4 cup vegetable oil
  • 8 slices bacon
  • 1/2 cup crème fraîche
  • 1 egg yolk
  • 2 tablespoons lemon juice
  • 1 tablespoon kosher salt
  • 4 ounces Olive oil
  • 2 tablespoons fresh Dill, lightly chopped
  • Smoked Michigan trout roe (optional)
  • 1 cup baby arugula, cleaned and dried
  • 1 heirloom tomato, thinly sliced
  • Freshly ground black pepper and kosher salt

directions

  1. Preheat oven to 400°
  2. Season both sides of salmon with kosher salt and pepper. Place each portion of salmon on a half piece of the parchment paper. Fold the parchment over the fish so it covers both sides. In an oven safe pan, add enough vegetable oil to cover the bottom. Bring to medium heat. Place the fish wrapped in paper on the hot pan until it turns golden brown. Once the fish is the right color and it releases from the pan easily flip it over and place the raw side down in the pan. Place in the oven for 5-7 minutes (or until it reaches your desired doneness).  Remove the fish from the pan and place on a plate to rest. Remove the parchment paper carefully.   
  3. Meanwhile, heat a large heavy skillet to medium high heat.  Place the bacon into the pan in a single layer.  Cook until the bacon is crisp and golden, turning once.  Set aside on a dry cloth to drain.
  4. In a food processor fitted with the metal chopping blade, add the crème fraiche, egg yolk, lemon juice and salt.  Place the lid on the machine. While running, add the olive oil in a thin stream until thickened.  Remove from processor and gently fold in the dill and the trout roe.  
  5. Take the brioche and lightly press a piece of bread onto each side of the cooked salmon. Brush the bread heavily with the melted butter and wrap with parchment paper. Make sure to press the paper onto the bread so it sticks. Cook in pan over medium high heat until golden brown on each side. Once browned, carefully remove parchment paper.
  6. To serve: Gently pull away the top piece of brioche.  Spread a thin layer of the crème fraiche mixture on the bread. Place several leaves of arugula over the salmon and two slices of tomato.  Put the bread back on the sandwich, slice in half and serve.