Sockeye salmon is indigenous to the north Pacific, and is prized for its lovely colour and full flavour. Paired with thin slices of pancetta, a mayo-Worcestershire sauce and veggies on artisan-style bread, it’s taken to a whole new level.
Ingredients
- 1 package Superior Select Sockeye Salmon
- 2 tablespoons prepared steak sauce
- 4 slices hard smoked thick-cut bacon cooked
- 1/4 cup mayo
- 1/2 avocado peeled and core removed
- 1 tablespoon capers
- 4 slices vine-ripened tomato
- 4 leaves bibb lettuce
- 2 deli Style sub buns
Instructions
- Preheat oven to 400 degrees
- Remove salmon from package and pat dry
- Place salmon on a greased baking sheet and coat evenly with the steak sauce
- Bake until salmon is cooked through and starts to flake approximately
- While salmon is cooking mash the fresh avocado in a bowl and combine with the capers and mayo
- Spread the mayo on bottom halves of sub buns
- Add cooked salmon to buns and top with remaining ingredients
