Grilled Salmon Club with Cilantro Aïoli Ingredients 4 each 5 oz (150 g) Salmon Fillets Salt and Pepper -- To Taste 1 Tbsp Olive Oil 12 slices Wheat Bread - Toasted 2 cups Watercress 8 slices Red Onion -- 1/8" Thick 8 slices Tomato -- Thick 4 tsp Cilantro Aioli (Recipe below) Cilantro Aioli: 4 Egg Yolks 1 tsp Salt 1 tsp Mustard Seeds -- Toasted White Pepper -- To Taste 1 tsp Dijon Mustard 1 Tbsp White Vinegar 3 Tbsp Cilantro -- Chopped Lime Juice -- To Taste 28 oz Salad Oil 1. Season the salmon with salt and pepper and rub with the olive oil, then grill the salmon until medium rare. 2. To assemble each sandwich, top one slice of toasted bread with 1/2 cup (120 ml) of watercress, then 2 red onion rings and 2 slices of tomato. Top with a second slice of bread. 3. Place 1 salmon fillet on the bread. 4. Spread the third slice of bread with 1 tablespoon (15 milliliters) of the Cilantro Aïoli and place on top of the salmon. Cut the sandwich and serve. Yield: 4 Sandwiches To make the Cilantro Aïoli: 1. Combine all the ingredients except the oil in a blender. Process until thoroughly combined. 2. With the blender running, slowly pour the oil into the egg yolk mixture to form an emulsion. Yield: 1 qt. (2 lt) Contributed by Executive Chef Kevin Fonzo Back to recipes page

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