- 2 4-6 oz. salmon fillets
- olive oil
- salt and cracked pepper
- 2 thick slices of french or italian bread
- lettuce
- lemon juice
- 1/2 cup mayonnaise
- 1/2 tbsp capers, drained, minced
- 1 tsp dijon
- 1 scallion, green part only, minced
- 1 tbsp dill pickle, minced
- Heat the grill. Brush both sides of the fillets with olive oil and then season with salt and cracked pepper.
- Grill the fish about 5 minutes per side or until flaky.
- Combine the mayo, capers, dijon, scallion, and pickle.
- Toast the bread.
- Squeeze lemon juice onto the fish.
- Spread the mayo mixture onto the bread and cover with some washed and dried lettuce.
- Lay the fish on top of the lettuce. Serve.