4 5-ounce salmon fillets (150 g each)
salt and pepper, to taste
1 tablespoon olive oil
12 slices wheat bread, toasted
2 cups watercress
8 red onion rings, 1/8-in-thick
8 tomato slices, thick
4 tablespoons cilantro aïoli (recipe follows)
CILANTRO AÏOLI:
4 egg yolks
1 teaspoon salt
white pepper, to taste
1 teaspoon dijon mustard
3 tablespoons white vinegar
3 tablespoons cilantro, chopped
lime juice, to taste
28 ounces salad oil
Servings: 4
1. Season the salmon with salt and pepper and rub with the olive oil, then grill the salmon until medium rare.
2. To assemble each sandwich, top one slice of toasted bread with 1/2 cup (120 ml) of watercress, then 2 red onion rings and 2 slices of tomato. Top with a second slice of bread.
3. Place 1 salmon fillet on the bread.
4. Spread the third slice of bread with 1 tablespoon (15 milliliters) of the Cilantro Aïoli and place on top of the salmon. Cut the sandwich and serve.
Yield: 4 Sandwiches
To make the Cilantro Aïoli:
1. Combine all the ingredients except the oil in a blender. Process until thoroughly combined.
2. With the blender running, slowly pour the oil into the egg yolk mixture to form an emulsion.
Yield: 1 quart (2 liters)
salt and pepper, to taste
1 tablespoon olive oil
12 slices wheat bread, toasted
2 cups watercress
8 red onion rings, 1/8-in-thick
8 tomato slices, thick
4 tablespoons cilantro aïoli (recipe follows)
CILANTRO AÏOLI:
4 egg yolks
1 teaspoon salt
white pepper, to taste
1 teaspoon dijon mustard
3 tablespoons white vinegar
3 tablespoons cilantro, chopped
lime juice, to taste
28 ounces salad oil
Servings: 4
1. Season the salmon with salt and pepper and rub with the olive oil, then grill the salmon until medium rare.
2. To assemble each sandwich, top one slice of toasted bread with 1/2 cup (120 ml) of watercress, then 2 red onion rings and 2 slices of tomato. Top with a second slice of bread.
3. Place 1 salmon fillet on the bread.
4. Spread the third slice of bread with 1 tablespoon (15 milliliters) of the Cilantro Aïoli and place on top of the salmon. Cut the sandwich and serve.
Yield: 4 Sandwiches
To make the Cilantro Aïoli:
1. Combine all the ingredients except the oil in a blender. Process until thoroughly combined.
2. With the blender running, slowly pour the oil into the egg yolk mixture to form an emulsion.
Yield: 1 quart (2 liters)
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