Blackened Salmon Sandwich

Source: Power House Production / CLEO TV

Ingredients

Blackened Salmon Sandwich
Olive oil
4 (4oz) pieces salmon
Melted butter for brushing
4 brioche buns
1 head Bibb lettuce
1 beefsteak tomato, sliced
1 medium red onion, sliced
.
Aioli
5 garlic cloves
2 egg yolks
1 egg white
Kosher salt
1 ½ cups oil (80% olive oil and 20% canola)
Juice from half medium lemon
¼ cup minced basil, thyme, cilantro, and parsley
.
Blackened seasoning
1 teaspoon garlic powder or garlic salt
1 teaspoon onion powder
½ teaspoon smoked paprika
1 teaspoon dried oregano leaves
½ teaspoon dried thyme leaves
sea salt to taste
freshly ground black pepper to taste
1/2 teaspoon cayenne pepper, or to taste

Instructions

Mix your blackening seasoning ingredients together in a medium bowl. Heat a griddle on high heat and drizzle with oil. Brush the salmon with butter so the seasoning sticks better. Rub each side with blackening seasoning, lay on the griddle, and cook until beautiful char marks have formed on each side and the salmon is no longer sticking to the griddle (which means it's ready to flip). Make sure not to overcook salmon. In the meantime make the aioli by coming everything but the oil into a small or medium food processor. Pulse the mixture to break up the garlic and egg. Then slowly stream in the oil while the processor is running until a homogeneous mixture forms. Stir in the herbs and taste for salt. Assemble the sandwiches: spread a nice spoonful of the aioli onto the bottom of the bun, place on a piece of salmon, lettuce, tomato, onion slices, and spoon more aioli on the top bun and close. Enjoy!