PAN-GRILLED SALMON ON TOAST WITH SCALLION MAYONNAISE

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Pan-Grilled Salmon on Toast with Scallion Mayonnaise image

Pan-Grilled Salmon on Toast with Scallion Mayonnaise

Categories     Fish     Quick & Easy     Lunch     Mayonnaise     Mint     Salmon     Spring     Lettuce     Gourmet     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield 4 main-course servings

Number Of Ingredients 12

6 scallions
4 teaspoons olive oil
1 pound salmon fillet (about 1 1/2 inches thick), skinned and bones removed
1/4 cup mayonnaise
1/3 cup finely chopped celery
2 teaspoons fresh lemon juice
1 1/2 teaspoons chopped fresh mint leaves
4 (1/2-inch-thick) slices good-quality whole-wheat bread
2 cups bite-size pieces frisée or mesclun (1 ounce)
Accompaniment: lemon wedges
Special Equipment
a well-seasoned ridged grill pan (preferably cast-iron)

Steps:

  • Heat grill pan over moderately high heat until hot but not smoking. Meanwhile, toss scallions with 2 teaspoons oil and season with salt and pepper. Pat salmon dry and coat with remaining 2 teaspoons oil and season with salt and pepper.
  • Cook scallions in grill pan, turning occasionally, until soft and slightly charred, about 6 minutes, then transfer to a cutting board to cool.
  • Add salmon to grill pan and cook, turning over once, until just cooked through, about 12 minutes total. Transfer with a metal spatula to a plate and cool slightly, then gently flake.
  • While salmon is grilling, finely chop scallions and stir into mayonnaise with celery, lemon juice, and mint. Season with salt and pepper.
  • Toast bread and spread lightly with some of scallion mayonnaise. Divide salmon among toasts and top with dollops of scallion mayonnaise and pieces of frisée.

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