Salmon Sandwich

Ingredients

• 4 (4-ounce) salmon fillets
• Olive oil
• 4 teaspoons chopped thyme
• Salt
• Freshly ground black pepper
• Potato Dill bread or good quality bakery bread
• 1 Japanese cucumber
• Salmon Remoulade, recipe follows
• 2 tomatoes, sliced
• 4 ounces arugula, cleaned
• House Dressing, recipe follows

Directions

Preheat the oven to 400 degrees F. Preheat a grill.

Rub the salmon fillets with oil and thyme. Season with salt and pepper. Grill the salmon until marked on both sides and medium doneness, about 2 to 3 minutes per side. Remove from the grill and set aside.

Cut the bread into 8 (1/2-inch thick) slices. Place the bread on a sheet pan and brush with olive oil. Place the bread in the oven and cook until lightly toasted, about 10 minutes.

Remove the ends from the cucumber and slice in half horizontally. Slice on a mandoline into 1/8-inch thick slices.

Spread the Salmon Remoulade on 2 slices of the toasted bread. Place the salmon on 1 slice of the bread. Top with a few slices of the cucumber and 2 slices of tomato. Toss the arugula with some of the House Dressing in a small bowl. Top the tomatoes with 1/4 of the arugula. Top with the other slice of bread and cut in half diagonally. Repeat with the remaining ingredients.

Salmon Remoulade:

• Lemon Aioli, recipe follows
• 1 tablespoon drained and chopped capers
• 2 teaspoons whole grain mustard
• 1 tablespoon Dijon mustard
• 1 tablespoon ketchup
• 1 tablespoon chopped tarragon
• 2 tablespoons finely chopped red onion
• 1/4 cup chopped dill
• 2 tablespoons chopped chives
• 1/4 cup chopped basil
• 1 1/2 cups chopped smoked salmon

Place the lemon aioli in a food processor. Add capers, mustards, ketchup, tarragon, red onion, dill, chives, basil, and smoked salmon and pulse until well combined. Taste for seasoning.

Lemon Aioli:

• 2 egg yolks*
• 1 tablespoon Dijon mustard
• 1 1/2 ounces roasted garlic
• 1 lemon, juiced
• 2 cups olive oil/canola blend
• 1 tablespoon lemon zest
• 2 teaspoons chopped thyme
• Salt
• White pepper

In a food processor, combine the egg yolk, mustard, and roasted garlic and process. Add the lemon juice and pulse to combine. With the motor running, slowly add the oil until it is all added and the mixture is emulsified. Add the lemon zest and thyme and pulse to combine. Season with salt and pepper.

*RAW EGG WARNING

Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

Spago House Salad Dressing:

• 2 large shallots, minced (1 heaping tablespoon)
• 1 tablespoon Dijon mustard
• 2 tablespoons Zinfandel vinegar
• 2 tablespoons Sherry wine vinegar
• 1/2 cup olive oil
• 1/2 cup vegetable oil
• Salt
• Freshly ground white pepper

In a small bowl, whisk together the shallots and the mustard. Whisk in the vinegars and then the olive and vegetable oil. Season with salt and pepper, to taste. Transfer to a covered container and refrigerate until needed.

Yield: 1 1/4 cups