Ingredients

  • 1 1/2 pounds salmon fillet, with skin
  • 1 1/2 teaspoons toasted sesame oil
  • Salt and pepper
  • 1/2 teaspoon sesame seeds
  • 8 slices 7-grain sandwich bread
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1/4 cup mayonnaise
  • 1 1/2 teaspoons sriracha
  • 1 teaspoon lemon juice
  • 2 large tomatoes, thinly sliced
  • 1/4 cup bread-and-butter pickle slices
  • 2 cups baby arugula

Nutritional Information

  • Calories per serving 626
  • Fat per serving 31g
  • Saturated fat per serving 4g
  • Monounsaturated fat per serving 0.0g
  • Polyunsaturated fat per serving 0.0g
  • Protein per serving 48g
  • Carbohydrate per serving 46g
  • Fiber per serving 5g
  • Cholesterol per serving 104mg
  • Iron per serving 5mg
  • Sodium per serving 772mg
  • Calcium per serving 114mg
  • Calories per serving 626
  • Fat per serving 31g
  • Saturated fat per serving 4g
  • Monounsaturated fat per serving 0.0g
  • Polyunsaturated fat per serving 0.0g
  • Protein per serving 48g
  • Carbohydrate per serving 46g
  • Fiber per serving 5g
  • Cholesterol per serving 104mg
  • Iron per serving 5mg
  • Sodium per serving 772mg
  • Calcium per serving 114mg

How to really make it

Step 1

When you buy salmon, ask fishmonger to remove skin and package up for you. Cut salmon flesh into 4 pieces and rub with 1/2 tsp. sesame oil. Season with salt and pepper. Let stand at room temperature for 25 minutes.

Step 2

Preheat oven to 400F. Line a little baking sheet with foil and lightly grease foil. Place salmon skin scale-side in a single layer on baking sheet (decline in half to suit, as needed); rub with 1/2 tsp. sesame oil. Sprinkle with sesame seeds and season with a pinch of salt. Roast until skin is crispy and golden, about Fifteen minutes. Transfer salmon skin to a paper towel-lined plate to drain. Cut crosswise into baconlike strips.

Step 3

Preheat broiler. Brush bread with essential olive oil; broil until lightly browned, 45 to 60 seconds per side. In a bowl, mix mayonnaise with sriracha, fresh lemon juice and remaining sesame oil.

Step 4

Preheat a grill pan over medium-high heat. Grill salmon, turning once, until just cooked through, 5 to 6 minutes. Transfer to a paper towel-lined plate and pat dry.

Step 5

Arrange bread on the cutting board and spread with sriracha mayonnaise. On 4 slices, arrange tomatoes, pickles, salmon, arugula and salmon-skin bacon. Close sandwiches and serve immediately.