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
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Ingredients
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1 pound
salmon fillet
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2 tablespoons
fresh herbs (tarragon and basil are best)
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1/4 cup
mayo
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1/4 cup
sour cream
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8
bacon slices, cooked
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cucumber slices
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arugula
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sourdough bread, toasted
Directions
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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.
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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).
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