All you’re doing here is partially cooking salmon until it’s medium-rare, pouring over a vinaigrette whose acid finishes the “cooking” and smashing it all on some bread with a schmear of mayo.
- Yield: 6 Servings
- 1 cup store-bought mayonnaise
- 1 lemon juice and zest
- 1 clove garlic, grated or minced
- ¼ teaspoon kosher salt
- 2 cranks black pepper
- ¼ teaspoon ground cumin
- ½ teaspoon ground coriander
- ¼ teaspoon ground fennel seeds
- 2 teaspoons kosher salt
- 1 pound salmon fillet, bones removed
- 1 small red onion, thinly sliced
- 1 small Fresno or jalapeño chile, seeded and thinly sliced
- ½ cup extra-virgin olive oil
- ¼ cup red wine vinegar
- 1 loaf ciabatta, sliced
How to Make It
Make the Mayo
- In a small bowl, combine the mayonnaise, lemon zest and juice, the garlic, and salt. Garnish with the pepper. Set aside. Cook the Salmon
- In a small bowl, combine the cumin, coriander, fennel seed, and 1 teaspoon of the salt. Rub the flesh side of the salmon with the spice mixture and let it sit in your refrigerator for 1 hour.
- Preheat the oven to 300°F. Lightly oil a rimmed baking sheet. Place the salmon on the baking sheet and bake until the fish is tender and just cooked through, 12 to 15 minutes.
- While the fish is cooking, in a small bowl, combine the onion, chile, oil, vinegar, and the remaining 1 teaspoon salt. Massage the onion with the oil and vinegar until tender. When the fish is finished cooking, pour the onion mixture over it. Let the fish sit for 15 minutes at room temperature or up to overnight in the fridge (and gently warm before serving). Serve
- Spread slices of bread with a schmear of the mayo and a spoonful of onion-topped salmon, smashed onto the bread.