Salmon Sandwiches

• 1 pound skinless salmon fillet
• 1 tablespoon lemon juice, more as needed
• Salt
• 1 tablespoon black peppercorns
• 2 star anise
• 13 cup mayonnaise
• 1/4 teaspoon ground ginger
• 1 cup finely shredded Chinese lettuce (also known as celtuce) or romaine
• Freshly ground black pepper
• 16 slices bread, crusts removed

1. In a medium skillet, combine salmon fillet, lemon juice, 1 1/2 teaspoons salt, peppercorns and star anise.
2. Add 3/4 cup water, and place over high heat.
3. As soon as water comes to a boil, turn salmon over and turn off heat.
4. Rest for 3 minutes.
5. Using a slotted spatula transfer salmon to a plate to cool.
6. Place salmon in a large bowl, and flake with a fork.
7. Add mayonnaise, ginger and lettuce.
8. Season with salt, pepper and lemon juice to taste.
9. Toss gently to combine.
10. Place equal portions of salmon mixture on eight slices of bread, and top with remaining eight slices.
11. Cut each sandwich in half.
12. Arrange on a platter, and serve.

salmon fillet, lemon juice, salt, black peppercorns, anise, mayonnaise, ground ginger, chinese lettuce, freshly ground black pepper, bread

Taken from cooking.nytimes.com/recipes/8462 (may not work)