Pan-Grilled Salmon on Toast with Scallion Mayonnaise
Total prep time is about 30 minutes. Cast iron grill pans work great for fish!
4 teaspoons olive oil
1 lb salmon fillet (about 1 1/2 inches thick), skinned and bones removed
1/4 cup mayonnaise
1/3 cup finely chopped celery
2 teaspoons fresh lemon juice
1 1/2 teaspoons chopped fresh mint leaves
4 (1/2-inch-thick) slices good-quality whole-wheat bread
2 cups bite-size pieces frisée or mesclun (1 oz)
Heat grill pan over moderately high heat until hot but not smoking. Meanwhile, toss scallions with 2 teaspoons oil and season with salt and pepper. Pat salmon dry and coat with remaining 2 teaspoons oil and season with salt and pepper.
Cook scallions in grill pan, turning occasionally, until soft and slightly charred, about 6 minutes, then transfer to a cutting board to cool.
Add salmon to grill pan and cook, turning over once, until just cooked through, about 12 minutes. Transfer with a spatula to a plate and cool slightly, then gently flake.
While salmon is grilling, finely chop scallions and stir into mayonnaise with celery, lemon juice, and mint. Season with salt and pepper.
Toast bread and spread lightly with some of scallion mayonnaise. Divide salmon among toasts and top with dollops of scallion mayonnaise and pieces of frisée.