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Double-Decker Norwegian Salmon Club Sandwich

Double-Decker Norwegian Salmon Club Sandwich
  • 4

    4 servings

  • Difficulty

    Easy

  • Cooking Time

Photographer: Michael Grimm

Warm pan-roasted Norwegian Salmon piled high with fresh bacon, lettuce, tomato and mayo between layers of whole-grain toast

Ingredients

-
+

4 each  5-6 oz Norwegian Salmon fillet(s), skin removed
12 slices  whole-grain bread
12 slices  bacon
2   tomatoes, large
.5 head  iceberg lettuce
2.5 tbsp  Old Bay® seasoning
.5 tsp  fresh cracked pepper
2 tbsp  canola oil
1 cups  mayonnaise

Procedure

The amount of ingredients has been changed. Keep in mind:
  • Cooking for more people takes longer time
  • Be careful with salty ingredients and spices, you should add to taste towards the end
  • Season salmon with 1 tbsp Old Bay® Seasoning and pepper. 
  • Heat sauté pan over medium-high heat, add the canola oil and swirl to coat bottom of pan. 
  • Carefully place salmon into pan, cook for 3 minutes until lightly golden brown. Carefully turn over and cook another 3-5 minutes or to desired temperature. 
  • Remove salmon from pan and cook bacon until crispy. 
  • Prep lettuce leaves. 
  • Thinly slice the tomatoes. 
  • Mix the mayonnaise with ½ tsp Old Bay Seasoning. 
  • Toast the bread. 
  • Spread each of the 12 slices of toast with 2 tsp Old Bay–seasoned mayonnaise (more if desired). 
  • Place 3 slices of bacon on a piece of toast with mayonnaise side up, followed by tomato slices and 1 lettuce leaf. 
  • Top lettuce with 2nd piece of toast with mayonnaise side down, followed by a salmon fillet and 3rd piece of toast with mayonnaise side down. 
  • Repeat for remaining sandwiches. 
  • Cut on the diagonal and serve.

Serving Suggestion:

  • Serve with potato chips.
  • Serve with soup.
  • Serve with small salad.

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Did you know...
  • ... salmon does not need complicated marinades to taste good. Salt, pepper and a few drops of lemon juice are enough to enhance its flavour.
  • ... fish gives you copious amounts of protein, that metabolise slowly to give you energy for everything that you will do after dinner.
  • ... frozen fillets thaw more quickly if you put them in cold water. After only a short while you can cut your fish into pieces or slice it.
  • ... A fjord is a deep, narrow and elongated inlet of the sea, with steep land on three sides formed by glaciers.
  • ... you should not boil fish, but poach it: This means cooking it without it coming to the boil. The water should just simmer. It will then have a temperature just below boiling point, around 95 degrees.
  • ... The Norwegian Directorate of Health recommends that you eat fish for dinner three times per week, and in your sandwiches. Just like ski star Marit Bjørgen!
  • ... seafood contains most of the minerals and trace elements that we need, and is virtually without carbohydrates.
  • ... 37 million meals of Norwegian seafood are eaten around the world every day.
  • ... corn starch is ideal for saving a fish sauce that is too thin. Just shake some corn starch and water together in an empty jam jar and pour a thin stream into the sauce while stirring. Then boil and the sauce is ready.
  • ... When stretched out, Norway’s coastline is longer than the Equator at over 51,500 miles long.
  • ... Salmon aquaculture began in Norway in the early 1970s. Today, ocean-raised seafood is the nation’s number two export.
  • ... To ensure ocean-farmed salmon have enough space to mature naturally, each facility is made up of 97.5% water by volume.
  • ... Salmon is a great source of heart-healthy Omega-3 fatty acids, a vital nutrient our bodies don’t produce.
  • ... A salmon’s pink color comes from nutrients in the crustaceans it eats. Ocean-raised salmon get the same natural vitamins from supplements.
  • ... Norway exports over 27 million portions of seafood a day, 11 million of which are salmon.
  • ... To ensure quality control, Norway created a surveillance system to follow every step of the food chain.
  • ... Every day, Norwegian salmon provides 11 million meals around the world.
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