Bon Appetit/September 2002

Seared Salmon Sandwiches with Roasted Shallot and Garlic Aioli
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
AIOLI: 5 shallots, peeled 4 large garlic cloves, peeled 1 tablespoon olive oil
1/2 cup mayonnaise 1/4 teaspoon Worcestershire sauce SANDWICHES: 12 slices multi-grain bread or country-style bread, toasted
3 bunches arugula 3 tomatoes, sliced thinly 2 tablespoons olive oil
6 1-inch-thick skinless salmon fillets (each about 5 ounces)



1 FOR AIOLI: Preheat oven to 350 F. Arrange shallots and garlic on large square of aluminum foil. Drizzle with oil; sprinkle with salt and pepper. Close foil tightly and seal. Place package on oven rack and roast until shallots and garlic are tender, about 1 hour. Transfer mixture to processor; cool. Add mayonnaise and Worcestershire sauce. Blend until aioli is smooth; season with salt and pepper.
2 FOR SANDWICHES: Arrange 6 toast slices on work surface. Spread each with some aioli; top with arugula and tomato slices. Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Sprinkle salmon with salt and pepper. Add 3 fillets to skillet. Cook fillets until just opaque in center, about 4 minutes per side. Transfer each fillet to 1 prepared toast. Repeat with remaining 1 tablespoon oil and 3 salmon fillets. Spread more aioli on each fillet. Top with remaining toasts and serve.

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