From: Duke’s Chowder House, Seattle

8 oz.Wild Alaska Salmon fillet
large pinch Duke’s Ready Anytime Seasoning
2 slices rosemary bread
1 Tbsp. clarified butter
½ c. chipotle aiolia
1/4 c. iceberg lettuce, shredded
2 tomato slices
¼ avocado, sliced and fanned

Fillet salmon using the deep-skin method: remove the gray matter along with the skin and pluck the pin bones with needle-nose liers or boning tweezer. Season both sides of the salmon with Duke’s seasoning. Grill both sides of the salmon for 3-4 minutes per side or until fish has lost all of its translucency. On a flat-top grill or in a sauté pan, grill both slices of the rosemary bread in butter. Spread each slice of bread with ¼ c. aioli. Add lettuce, avocado, tomato and salmon. 

Photo: Ingrid Pape-Sheldon