Pairing: Jackelope Brewing, Thunder Ann – American Pale Ale

Bill’s Dry Rub
Fresh Salmon Filet (skinned and pins removed) 4 oz portions
Benton’s Bacon ( 2 strips per sandwich
Baby Endive, shredded
Fresh Heirloom Tomatoes (Yellow Striped Beefsteak if you can get ‘em)
Mayo (Hellman’s or Duke’s)
1 Lemon (zested then juiced)
Salt/Pepper to taste
Marble Rye, sliced
Olive Oil
Fresh Fruit in Season


Dry Rub: Mix all ingredients together and store in airtight container
1 Cup Smoked “Fancy” Paprika
1 Cup Brown Sugar
2 Tablespoons Kosher Salt
2 Tablespoons Black Pepper
2 Tablespoons Chili Powder
1 Tablespoon Cumin
1 Tablespoon Cayenne
1 Tablespoon Garlic Granulated or Powder

Skin, remove pins and portion Salmon – apply dry rub to all portions, put on plate and refrigerate 30 minutes
Bake bacon on a wire rack/sheet pan in the oven at 400 degrees until crispy. Drain on paper towel, set aside.
Tear iceberg lettuce into sandwich size chunks, set aside
Zest one lemon, set aside
Slice tomatoes into ½” thick slices, set aside

In a large frying pan at medium high heat drizzle in 3-4 Tablespoons olive oil and add salmon portions. Do not crowd pan. Cook approximately 5 minutes, turn and cook another 3 minutes. Remove to plate.


Lay out all the bread slices and spread mayo on each. Sprinkle Kosher salt and fresh ground black pepper. To first slice of bread add shredded endive and tomatoes, sprinkle just a bit more Kosher salt. Add 2 slices of Benton’s bacon. Add Salmon portion and sprinkle with lemon zest and a bit of lemon juice. Top with second slice of bread, slice sandwich in half and put on plate. Serve with fresh fruit in season.