Grilled Salmon Club

• 1 1/2 pounds salmon fillet, with skin
• 1 1/2 teaspoons toasted sesame oil
• Salt and pepper
• 1/2 teaspoon sesame seeds
• 8 slices 7-grain sandwich bread
• 1 1/2 tablespoons extra-virgin olive oil
• 1/4 cup mayonnaise
• 1 1/2 teaspoons sriracha
• 1 teaspoon lemon juice
• 2 large tomatoes, thinly sliced
• 1/4 cup bread-and-butter pickle slices
• 2 cups baby arugula

1. When you buy salmon, ask fishmonger to remove skin and package it up for you. Cut salmon flesh into 4 pieces and rub with 1/2 tsp. sesame oil. Season with salt and pepper. Let stand at room temperature for 20 minutes.
2. Preheat oven to 400u0b0F. Line a small baking sheet with foil and lightly grease foil. Place salmon skin scale-side up in a single layer on baking sheet (cut in half to fit, if needed); rub with 1/2 tsp. sesame oil. Sprinkle with sesame seeds and season with a pinch of salt. Roast until skin is crispy and golden, about 15 minutes. Transfer salmon skin to a paper towel-lined plate to drain. Cut crosswise into baconlike strips.
3. Preheat broiler. Brush bread with olive oil; broil until lightly browned, 45 to 60 seconds per side. In a bowl, mix mayonnaise with sriracha, lemon juice and remaining sesame oil.
4. Preheat a grill pan over medium-high heat. Grill salmon, turning once, until just cooked through, 5 to 6 minutes. Transfer to a paper towel-lined plate and pat dry.
5. Arrange bread on a cutting board and spread with sriracha mayonnaise. On 4 slices, arrange tomatoes, pickles, salmon, arugula and salmon-skin bacon. Close sandwiches and serve right away.

salmon fillet, sesame oil, salt, sesame seeds, sandwich bread, extravirgin olive oil, mayonnaise, sriracha, lemon juice, tomatoes, bread, baby arugula

Taken from www.myrecipes.com/recipe/grilled-salmon-club (may not work)