YIELD: 24 servings
|¾ cup||minced capers|
|⅓ cup||Dijon-style mustard|
|⅓ cup||chopped parsley|
|3 Tbsps.||fresh lemon juice|
|1½ Tbsps.||caper juice|
|¾ tsp.||cracked black pepper|
|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 cooked bacon|
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