For Salmon

• 2 skinless salmon fillets, 3-4 oz each
• 2 tbsp olive oil
• olive oil (for drizzling on fillets)
• salt & pepper

For Asian Vinaigrette

• 1 tbsp sesame oil
• 2 tbsp vegetable oil
• ½ cup rice vinegar
• 2 tbsp soy sauce
• 2 tbsp sugar
• 1 tbsp honey
• 1 scallion, chopped
• 1 tsp grated garlic
• 1 tsp grated ginger

For Sandwiches

• ½ cup diced celery (about 2 ribs)
• 1 tbsp toasted sesame seeds
• black pepper
• squeeze of lemon juice
• whole wheat ciabatta bread (halves scooped of extra bread if desired)
• bean sprouts
• bok choy, sliced
• 1 tbsp chopped scallion

Cook Salmon

1. In a medium saute pan, heat olive oil over medium heat
2. Drizzle the salmon fillets with olive oil and season with salt and pepper
3. Sear salmon, 3-4 minutes per side. To check for doneness, break open to look at the center (you are going to flake the salmon later anyway)

Make Asian Vinaigrette

1. Whisk all vinaigrette ingredients together. Set aside

Mix Salmon Salad & Assemble

1. Remove fillets to a pie plate or bowl and flake apart with a fork
2. Add a few tablespoons of the vinaigrette and celery. Place in refrigerator o cool and marinate, about 30 minutes
3. Squeeze a bit of fresh lemon juice over the salmon salad, season with salt and pepper and stir in 1 tbsp chopped scallions and toasted sesame seeds
4. Mound atop the bottom pieces of whole wheat ciabatta. Drizzle with a few more tablespoons of vinaigrette
5. Top with bean sprouts and bok choy, then the top piece of bread. Enjoy immediately!