Inspired by the amazing Ina Garten, this salmon sarnie is one of my absolute favourites. It takes no time to whip up and really hits the spot if you are a bit fed up with salads and soups, and just fancy some proper food. Perfect for supper, brunch or even a packed lunch!
For two sandwiches you need:
- 2 salmon fillets with the skin on
- 6 rashers of pancetta
- a handful of rocket
- 1 avocado
- 5 cherry tomatoes
- a tsp of jalapenos
- 2 spring onions
- juice of 1 lime
- Hellman’s mayo
- 2 baps
- Sriracha (optional but I am currently obsessed with the stuff)
First thing to do is make your guac…
Finely chop your cherry tomatoes, spring onions and jalapenos and then mush together with the flesh of 1 avocado, using the back of a fork. Squeeze over some lime juice, salt and pep, and then pop the avocado stone on top of your guac to stop it from going brown, while you get on with the rest.
Grab your pancetta and whack into a frying pan. No need to add any oil as the fat from the bacon will render as it cooks. When it’s nice and crispy whip it out the pan and put it on some kitchen paper and keep warm.
Next prep your fish. With a sharp knife make 3 scores in the skin of the salmon and give it a good sprinkle of salt. Using the pan with the pancetta fat still in it (saves washing up and adds buckets of flavour) fry your salmon fillets skin side down. Keep them like this for about 4 minutes, pressing down on the flesh to ensure a crispy skin. After 4 minutes flip them over for 1 more minute on the flesh side.
Now assemble. Cut your crusty bread roll in half and spread a decent splodge of mayo on both sides. Add the guac to one side and spread it about a bit before topping with the crispy pancetta. Poise your salmon fillet on the other side of the bun and top with the rocket. If spice is your thing now’s the time to whack on the sriracha…
Then just marry the two halves together with a big mayonaissey kiss, and chow down on this numma beauty! I guarantee you will not be disappointed.