Open-faced Salmon Sandwich

This is a recipe I concocted about a year ago, and I've since made it several times. Since it is starting to warm up- I felt like something summery for dinner tonight. We knew Greta liked salmon, but discovered tonight that she LOVES capers! Here it is!

Open faced Salmon Sandwich

1-1.5 lb. fresh salmon

Marinade:

1/2 c. olive oil

1/4 c. fresh lemon juice

1/2 c. soy sauce

3 T. balsamic vinegar

1 T. mustard

1 t. salt

1 t. pepper

2 T. Worchestershire

12 or so garlic cloves, crushed

Garlic Lemon Mayo:

1/3 c. mayo

Juice of 1/2 lemon

1-3 garlic cloves (I use 3) pressed in garlic press

Ciabatta bread

Romaine

Sliced tomato

capers and lemon wedges to garnish

Whisk marinade ingredients together and place in zip-lock bag. Add salmon and refrigerate to marinate. 30 minutes to 24 hours. Turn oven to broil and broil salmon until dark on top and meat is done to your preference about 10-15 minutes depending on thickness of fish.

While salmon is broiling, combine mayo, garlic and lemon juice. Mix well. Toast ciabatta pieces and spread with mayo mixture. Top with romaine, tomato, salmon and capers. Squeeze fresh lemon juice on right before serving.