Crunchy Wasabi Salmon Sandwich
Fantastic with Champagne or the traditional method sparkling wine from Burgundy, called Cremant de Bourgogne!
For the Asian Mayonnaise
1 cup mayonnaise
1 tablespoon toasted sesame oil
1 tablespoon fresh squeezed lemon juice
1 tablespoon grated fresh ginger
Kosher salt and freshly ground pepper
For the Salmon
6 ounce, 1 inch thick skinless Kvaroy Arctic salmon fillets
2 tablespoons olive oil, plus more for brushing
½ cup wasabi-crusted peas
2 tablespoons unsalted butter
4 kaiser rolls or good quality sandwich rolls
4 leaves lettuce
DIRECTIONS
To prepare the mayonnaise, combine the mayonnaise, sesame oil, lemon juice and ginger in a bowl and whisk to blend. Season to taste with salt and pepper and set aside (can be covered and refrigerated for up to a week.)
Brush both sides of the salmon fillets with olive oil. Place the peas in a blender and process until they are the consistency of bread crumbs. Spread the ground peas on a plate. Dip one side of the fillets into the peas, pressing gently to evenly coat.
In a large, flat-bottomed, nonstick skillet, heat the 2 tablespoons of olive oil and the butter over medium heat. Place the fillets peas side down in the skillet and cook for about 4 minutes, until medium rare. Transfer to a paper towel-lined plate to drain briefly.
Split and toast the rolls. Spread each cut face some of the Asian mayonnaise. Put a lettuce leaf and salmon pieces portioned to fit on the bottom half, top with the other half of the roll and serve immediately.
