Crunchy Salmon Sandwiches With Horseradish-Dill Mayonnaise

• 1/4 cup mayonnaise
• 4 tablespoons prepared horseradish
• 1 teaspoon chopped fresh dill
• 1 teaspoon chopped fresh chives
• Salt, to taste
• Freshly ground pepper, to taste
• 2 pieces skinless, boneless center-cut salmon fillets (each 3 1/2 to 4 inches wide)
• 2 tablespoons olive oil
• 8 slices toasted caraway rye bread or 8 toasted baguette pieces (about 6 inches long and halved lengthwise)
• 4 butter lettuce leaves
• 4 thin slices red onion, rinsed and dried

1. Combine first 6 ingredients in a small bowl, and set aside.
2. Cut each salmon fillet in half horizontally. Season with salt and pepper.
3. Heat oil in a large nonstick skillet over medium-high heat. Add salmon, and sear 2 minutes or until crisp and brown. Turn salmon, and cook 30 to 40 seconds or until opaque in center.
4. Top each of 4 slices of bread halves with a lettuce leaf, piece of salmon, and onion slice. Spread horseradish-dill mayonnaise generously on remaining slices of bread, and set on top of onion.
5. Note: If packing the sandwiches to go, spread mayo mixture on bread just before serving.

mayonnaise, horseradish, dill, fresh chives, salt, freshly ground pepper, skinless, olive oil, caraway rye bread, butter, thin slices red onion

Taken from www.myrecipes.com/recipe/crunchy-salmon-sandwiches (may not work)