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Wild-Salmon Club with Lemon-Caper Mayonnaise

Wild-Salmon Club with Lemon-Caper Mayonnaise

YIELD: 24 servings

Lemon-Caper Mayonnaise:
4½ cups mayonnaise
¾ cup minced capers
⅓ cup Dijon-style mustard
⅓ cup chopped parsley
3 Tbsps. fresh lemon juice
1½ Tbsps. caper juice
1½ Tbsps. sugar
¾ tsp. cracked black pepper
Salmon Clubs:
48 slices crusty country-style bread
8 oz. butter, softened
1½ lbs. shredded white cheddar cheese
24 (3.2 oz. each) frozen Alaska wild-salmon burgers
6 cups lemon-caper mayonnaise
1 qt. (about 12 oz.) shredded iceberg lettuce
48 slices tomato
48 slices cooked bacon
  1. For lemon-caper mayonnaise: In a bowl, mix all ingredients to blend thoroughly. Cover and refrigerate at least 2 hours before using.

  2. For sandwiches, per order: Spread 1 side of each of 2 bread slices with 1 tsp. butter. Griddle on 1 side until golden. Sprinkle 1 oz. cheese on ungrilled side of bottom bread slice and melt in convection oven or salamander.

  3. In nonstick pan or griddle, cook 1 defrosted salmon burger until cooked through.

  4. Spread 2 Tbsps. lemon-caper mayonnaise on inside of each bread slice. On bottom slice with melted cheese, layer salmon burger, ½ oz. lettuce, 2 tomato slices and 2 bacon slices. Cover with the second bread slice, griddled side up. Serve immediately.
    Recipe and photo: the Alaska Seafood Marketing Institute

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