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 |
-
For lemon-caper mayonnaise: In a bowl, mix all ingredients to blend thoroughly. Cover and refrigerate at least 2 hours before using.
-
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.
-
In nonstick pan or griddle, cook 1 defrosted salmon burger until cooked through.
-
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
