Image: Makito Inomata
Sockeye salmon is indigenous to the north Pacific, and is prized for its lovely colour and full flavour. Paired with thin slices of pancetta, a mayo-Worcestershire sauce and veggies on artisan-style bread, it's taken to a whole new level.
- 4 thin slices pancetta
- ó tbsp fennel seeds
- ó cup mayonnaise
- 2 dashes Worcestershire sauce
- 2 3- to 4-oz boneless, skinless sockeye salmon fillets
- 4 slices artisan-style bread
- Leaf lettuce
- Tomato slices
1 Cook the pancetta slices on a baking sheet in a 350°F oven or in a frying pan until crispy; set aside.
2 In a frying pan over medium heat, lightly toast the fennel seeds, stirring frequently to ensure they don’t burn. Let cool, then grind to a fine powder. Stir into the mayonnaise, then fold in the Worcestershire sauce; set aside.
3 On the grill or in a frying pan on the stovetop over medium-high heat, cook the salmon fillets – this should take only a couple of minutes per side – and keep them warm while you toast the bread.
4 Generously spread the mayonnaise on two slices of the toasted bread. Lay the leaf lettuce, crispy pancetta and tomato slices over the mayonnaise; top with the hot salmon and the remaining toast slices. Serve warm.
Excerpted from The Wickaninnish Cookbook: Rustic Elegance on Nature's Edge by Wickaninnish Inn. Recipes Copyright © 2018. Photography copyright © 2018 Makito Inomata. Excerpted by permission of Random House. All rights reserved.