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Salmon Avocado Club Recipe
Change up your club sandwich! Replace classic turkey with grilled salmon and lemon herb mayonnaise for an innovative twist on a lunch menu staple.
Created by Chef Steve Hofferth, Antico, Posto, Chicago, IL
Recipe is designed for foodservice use and is not intended for consumer scaling of less than 12 servings.
Created by Chef Steve Hofferth, Antico, Posto, Chicago, IL
Recipe is designed for foodservice use and is not intended for consumer scaling of less than 12 servings.
Re-Calculate: Ingredients
Ingredients:
- 12 each (4 oz.) salmon fillets, thinly sliced or lightly pounded
- Salt and pepper as needed
- 24 each slices of 9 grain bread
- Lemon Chive Mayonnaise (recipe follows)
- 6 cups spring greens lettuce mix
- 24 each slices tomato
- 3 each ripe, Fresh Hass Avocados, cut into quarters, sliced lengthwise*
- 24 each slices bacon, cooked crisp
Lemon Chive Mayonnaise - Yield: 1 3/4 Cups, 12 servings
- 1 1/2 cups mayonnaise
- 2 1/4 tsp. fresh lemon zest, chopped fine
- 2 1/4 tsp. fresh lemon juice
- 1/3 cup fresh chives, chopped 1/8-inch
- 1/8 tsp. kosher salt
Per order
- Season the salmon with salt and pepper, then grill.
- Toast the 9 grain bread. Spread each piece with a heaping tablespoon of Lemon Chive Mayonnaise.
- Place 1/2 cup spring greens, 2 slices of tomato and 1/4 each sliced avocado on the base slice of bread.
- Top with grilled salmon, bacon and top slice of bread. Cut in half and serve.
Lemon Chive Mayonnaise Preparation
- In a small bowl mix together all ingredients. Refrigerate until needed.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
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