Wild-Salmon Club with Lemon-Caper Mayonnaise

Dec 1, 2008 12:00 PM

YIELD: 24 servings

Lemon-Caper Mayonnaise:
4½ cups	mayonnaise
¾ cup	minced capers
⅓ cup	Dijon-style mustard
⅓ cup	chopped parsley
3 Tbsps.	fresh lemon juice
1½ Tbsps.	caper juice
1½ Tbsps.	sugar
¾ tsp.	cracked black pepper
Salmon Clubs:
48	slices crusty country-style bread
8 oz.	butter, softened
1½ lbs.	shredded white cheddar cheese
24	(3.2 oz. each) frozen Alaska wild-salmon burgers
6 cups	lemon-caper mayonnaise
1 qt. (about 12 oz.) shredded iceberg lettuce
48	slices tomato
48	slices cooked bacon

Wild Salmon Club

Photo: the Alaska Seafood Marketing Institute

For lemon-caper mayonnaise: In a bowl, mix all ingredients to blend thoroughly. Cover and refrigerate at least 2 hours before using.
For sandwiches, per order: Spread 1 side of each of 2 bread slices with 1 tsp. butter. Griddle on 1 side until golden. Sprinkle 1 oz. cheese on ungrilled side of bottom bread slice and melt in convection oven or salamander.
In nonstick pan or griddle, cook 1 defrosted salmon burger until cooked through.
Spread 2 Tbsps. lemon-caper mayonnaise on inside of each bread slice. On bottom slice with melted cheese, layer salmon burger, ½ oz. lettuce, 2 tomato slices and 2 bacon slices. Cover with the second bread slice, griddled side up. Serve immediately.
Recipe and photo: the Alaska Seafood Marketing Institute