Barbecued Salmon Sandwich
Four 6-ounce fresh salmon fillets
2 T. olive oil
1 T. barbecue rub
2/3 C. barbecue sauce
1 red onion, sliced 1/4 inch thick
1 large ripe tomato, sliced 1/4 inch thick
4 leaves Boston or leaf lettuce
4 kaiser rolls, toasted lightly
Procedure: Brush salmon with the oil and season with barbecue rub. Sear fish on one side for 2 minutes directly over the fire (direct heat). Turn fish over and sear for 2 minutes. Move fish to the side of the fire (indirect heat), baste with your favorite barbecue sauce and cook until done, about 6 more minutes.
Presentation: Garnish with red onion, a slice of tomato and Boston or leaf lettuce, serve on a toasted kaiser roll.
Cook’s notes: Lightly coat grill or broiler pan with nonstick cooking spray before putting fish on it. When you grill or broil salmon filets, start them out skin-side down on the grid or broiler pan. This reduces the likelihood the fillet will buckle or curl. For a more complex flavor, the sliced onions and tomatoes may be grilled. Just slice and season with salt and pepper and olive oil before grilling until lightly charred, about 4 to 5 minutes.