Smoky, grilled salmon sandwiched in buns with lettuce, pickles, tomatoes and piquant-tasting mayonnaise.

1/3 cup mayonnaise

1 garlic clove, minced

1/2 tsp finely grated lemon zest

1 tbsp lemon juice

Pinches cayenne pepper and dried tarragon Salt and freshly ground black pepper to taste

4 5-to 6-oz salmon filets, skin removed if desired

2 tbsp olive oil, plus some for the grill

4 hamburger or kaiser buns, split and warmed

8 thin tomato slices thin slices of onion, to taste

4 leaf lettuce leaves

8-12 pickle slices

Combine the first six ingredients in a small bowl. Cover and refrigerate until needed.

Preheat your barbecue to mediumhigh. Let fish warm at room temperature while the barbecue heats up.

When the barbecue is hot, brush each fish filet with oil. Lightly oil the bars of the grill you’ll cook the fish on. Grill the fish three to four minutes per side, or until just cooked through.

Spread the buns with the flavoured mayonnaise. Set a lettuce leaf on each bottom bun. Set on the salmon, tomatoes, pickles and top buns and serve.

Preparation time: 25 minutes

Cooking time: About 6 to 8 minutes. Makes: 4 servings


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