6 oz. Salmon Filet, lightly pounded
1/4 tsp. Kosher Salt
1/8 tsp. Ground Black Pepper
1 ea. Brioche Hamburger Bun
1/2 fz. Melted Butter
3/4 oz. Romaine Lettuce, thinly sliced
1/2 oz. Apples, julienned
1/4 oz. Red Onions, thinly sliced
1/8 oz. Kale, center “rib” removed, thinly sliced
1 oz. Lemon Aioli**
1/4 oz. Roma Tomatoes, small diced
1-1/2 tsps. Citrus Gremolata**
1/2 oz. Tartar Sauce**
Season the salmon on both sides, with salt and pepper.
Place the fish onto the grill (medium high to high heat) and cook for about 1-1/2 mins. Rotate the fish 45° and continue to cook for another 1-1/2 mins.
Flip the fish and cook (30 secs.). Repeat the marking process and continue to cook (30 secs.).
Brush the cut sides of the brioche bun with melted butter. Place the brioche buns (cut side down) onto the grill (side by side) and toast until light golden brown (30 - 45 secs.).
Place the sliced romaine, julienned apples and sliced red onions and kale into a small mixing bowl.
Add the lemon aioli into the bowl and toss together with the other ingredients.
Sprinkle the diced roma tomatoes evenly over the fish.
Brush the citrus gremolata evenly on top of the tomatoes and fish.
Spread the tartar sauce onto the bottom bun. Place the grilled salmon onto the bottom bun.
Mound the kale-apple slaw onto the cut side of the top bun.
Place the sandwich portions (open-face) onto a serving plate.
For more information on the Grand Lux Cafe, visit their website.