Recipe: Pan-seared Salmon BLT Sandwiches and Mayonnaise with Fresh Herbs

PAN-SEARED SALMON BLT SANDWICHES

8 slices thick-cut pepper bacon
1/2 teaspoon sugar
FOR THE SALMON:
4 salmon filets (6 ounces each), rinsed, patted dry
Salt and freshly ground black pepper to taste
1 lemon, cut into 4 wedges
FOR THE SANDWICHES:
8 slices multigrain bread with seeds, toasted
2/3 cup Mayonnaise with Fresh Herbs (recipe follows)
8 frisee (curly endive) lettuce leaves
24 cherry or grape tomatoes, halved
1 cup chopped broccoli florets or alfalfa sprouts, divided

In a 10-inch skillet over medium heat, fry the bacon about 2 minutes, sprinkle it with sugar, then continue cooking 6 to 8 minutes, turning once, until the bacon is browned and crispy. Remove the bacon, and drain it on paper towels.

TO PREPARE THE SALMON:
Season each side of the salmon lightly with salt and pepper. Place the filets in the same skillet, and cook them over medium-high heat, about 3 minutes per side, or until the salmon is cooked to medium and the outside of the fish flakes easily with a fork. Squeeze a lemon wedge over each filet.

TO MAKE THE SANDWICHES:
Spread the bread slices with the Mayonnaise with Fresh Herbs. On four of the bread slices, arrange 2 lettuce leaves, 2 strips of bacon, 1 salmon filet, 12 tomato halves and 1/4-cup of the broccoli. Top with remaining bread, and press gently. Slice the sandwiches in half on the diagonal. Serve immediately.

Servings: 4

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MAYONNAISE WITH FRESH HERBS
Makes 1 cup

1/2 cup mayonnaise
1/4 cup sour cream
1 teaspoon Dijon mustard
1/3 cup assorted chopped herbs (parsley, basil, tarragon, rosemary and thyme)
1 tablespoon fresh lemon juice
1 teaspoon Worcestershire sauce
salt and freshly ground black pepper (to taste)

Whisk the ingredients together In a small bowl.

Adapted from source: Main Course Sandwiches by Ray Overton