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Open-Faced Sandwich of Grilled Wild King Salmon, Applewood Smoked Bacon, Heirloom Tomato Jam and Arugula By Chef Richard Haake

Recipe Date:
November 22, 2013
Serving Size:
Cook Time:
Imperial (US)

Heirloom Tomato Jam
2 T. olive oil
1 cup yellow onion, minced
¼ cup fennel, minced
1 T. garlic, minced
2 pounds red heirloom tomatoes, peeled, de-seeded and diced
1 T. smoked paprika
2 T. sugar
2 tsp. red wine vinegar
1 T. Pickapeppa* sauce
2 tsp. salt
1 tsp. black pepper

4 5-ounce portions of wild king salmon filet
4 slices herb batard or sourdough bread
olive oil
salt and fresh cracked black pepper
4 strips applewood smoked bacon, cooked until crisp
1 cup of arugula
1 T. olive oil
salt and fresh cracked black pepper

Heat the olive oil in medium saucepan over medium heat. Add chopped onion, fennel and garlic; cook until vegetables are soft and translucent, stirring often, for about 4 minutes. Add the diced tomatoes, paprika, sugar, red wine vinegar, Pickapeppa sauce, salt and black pepper. Cook over medium-high heat until almost all the liquid evaporates and mixture is reduced to about 1 cup, stirring occasionally, about 10 minutes. Cool. Light the grill. When the grill is hot, brush the salmon with olive oil and season generously with salt and black pepper. Clean the grill with a brush and rub the grill with an oiled rag to prevent fish from sticking, then grill the fish for two to three minutes per side. Cook to medium rare. Remove the fish to a plate. Brush the bread with olive oil and grill on both sides until lightly crisp.

To serve, place a slice of bread on each of four plates, spread a generous spoonful of the tomato jam on the bread, then top with a piece salmon and a slice of bacon. Toss the arugula and olive oil in a mixing bowl and season to taste with salt and pepper. Top each sandwich with arugula and serve.

* Pickapeppa sauce is a Jamaican sauce similar to Worcestershire. If Pickapeppa is unavailable, substitute with Worcestershire sauce.

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