INGREDIENTS
Serves 2
2 (6-ounce) thin salmon fillets
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 tablespoons mayonnaise
1 teaspoon Tabasco sauce
6 slices rye bread, toasted
6 slices bacon, cooked until crispy
4 romaine lettuce leaves
1 medium ripe tomato, thinly sliced
1. Rub the salmon with the oil and season with salt and pepper. Place salmon in a medium skillet over medium-high heat and sauté about 3 minutes per side or until the fish is just cooked. Set aside.
2. In a small bowl, mix together the mayonnaise and Tabasco; spread on one side of all the bread slices.
3. Top 2 of the slices of bread with the bacon, lettuce, and tomato. Top each with another slice of bread, then the salmon, and another slice of bread. Slice the triple-decker into quarters and serve.
THE FUSS ABOUT SALMON
Salmon has gotten a lot of press recently, both negative and positive. The crux seems to be that salmon is rich in omega-3 fatty acids, which are a very healthy form of fat. However, the majority of salmon served in the United States is farm raised, and may contain higher than desirable levels of toxins because of conditions in the farms. Continue to enjoy salmon, but in moderation, perhaps two or three times a month.