Summery pulled salmon sandwich

Ingredients for 2 servings:

• 1 ciabatta for baking
• 250 g salmon, fresh or frozen (thawed)
• ½ lemon(s) juice and zest
• 4 stalks of basil
• salt and pepper
• 4 radishes
• 2 handfuls of lettuce (e.g. lamb’s lettuce, baby spinach, arugula)
• ½ avocado(s)
• 3 tbsp BBQ sauce
• 3 tbsp mayonnaise
• 1 tsp sesame seeds
• 2 tbsp chives
• 3 tsp soy sauce

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 27 minutes

Delicious, light and fresh – very summery

Preheat the oven to 200°C (top and bottom heat). Place the salmon in a piece of aluminum foil and drizzle with lemon juice. Season with salt and pepper. Then add the lemon zest and basil, lightly torn to allow its aroma to develop, and place it on top of the fish. Seal the aluminum foil tightly around the fish and place it on a baking sheet with the ciabatta in the oven for 12 minutes. Meanwhile, wash the lettuce and radishes. Thinly slice the radishes and cut the avocado into narrow strips along the pit. Mix the chives well with the soy sauce, sesame seeds, and mayonnaise. Once the fish and bread are cooked, remove both from the oven. Let the bread cool slightly. Meanwhile, remove the fish from the aluminum foil (without the herbs and lemon zest) and shred the flesh in a deep plate using two forks. Season with salt, pepper, and lemon juice if desired. Then slice the bread lengthwise. Spread the BBQ sauce on the top half, followed by the radish slices. On the bottom half of the bread, add the mayo-soy mixture, then the pulled salmon, then the avocado slices, and finally the lettuce leaves. Carefully close the bread and cut it into 4 manageable pieces.