- 1 1/2 pounds skinless center-cut salmon fillet
- 1/3 cup extra-virgin olive oil, plus more for brushing
- Salt and freshly ground pepper
- 1 European cucumber—peeled, halved, seeded and thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1/2 cup thinly sliced celery, plus 2 tablespoons celery leaves
- 3 scallions, thinly sliced
- 1/2 cup Niçoise or Calamata olives (3 ounces), pitted and chopped
- 1/4 cup fresh lemon juice
- 1 pint grape tomatoes, halved
- 3 hard-cooked eggs, chopped
- 1/2 cup torn basil leaves
- 2 medium baguettes, split
- Preheat the grill. Lightly brush the salmon with oil and season generously with salt and pepper. Grill over a hot fire for about 10 minutes, or until browned on the outside and medium rare inside. Transfer the salmon to a platter, cover loosely with foil and let cool for 20 minutes. Break up the fish into large chunks.
- In a large bowl, toss the cucumber, bell pepper, sliced celery, celery leaves, scallions and olives. Add the 1/3 cup of olive oil and the lemon juice and toss. Add the tomatoes, eggs, basil and salmon, season with salt and pepper and toss gently. Mound the salmon salad on the baguettes; let stand for 20 minutes, then cut into 6 sandwiches.
The sandwiches can be wrapped and kept at room temperature for up to 2 hours.
Beer Tangy Deschutes Mirror Pond Pale Ale pairs well with the sandwiches' Mediterranean flavors. Alternatively, try the citrusy Sierra Nevada Pale Ale.