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Author Notes: Rich, crispy salmon, herby love, smokey bacon, cool cucumber and peppery augula all layered on toasty sourdough. It is one of our favorite sandwiches.
We love to cook the salmon for this with the skin, crisping it and eating it right away. You are free to remove the skin, though. If the fillet is thick, cut it in half so you have thinner pieces of salmon. —savorthis
- 1 pound salmon fillet
- 2 tablespoons fresh herbs (tarragon and basil are best)
- 1/4 cup mayo
- 1/4 cup sour cream
- 8 bacon slices, cooked
- cucumber slices
- sourdough bread, toasted
- Heat some olive oil in a pan, season salmon with salt and pepper and cook it skin side down until the skin is crisped and the flesh is opaque almost to the top. Flip it briefly and cook until just opaque.
- Mix mayo, sour cream and herbs. Slather on a piece of toast, top with salmon, bacon, cucumber, arugula and the top piece of toast (also slathered with a bit of herbed sauce).
- This recipe was entered in the contest for Your Best Sandwich Recipe