Salmón de Chile ciabatta
(Makes 4 servings)

INGREDIENTS
• 300 grams of Salmón de Chile fillet, without skin
• 4 Ciabatta or Italian Breads
• 1 tbsp of dill
• 4 tbspof strong mustard
• 2 cups of arugula leaves
• 2 thinly sliced red onions
• Drops of wine vinegar
• 4 bell peppers
• 4 tbsp of olive oil
• 1 ground clove of garlic
• 1 tbsp of finely chopped parsley


PREPARATION
1. Brush the salmon with lemon juice on both sides and cover completely with dill.
2. Wrap in plastic and cool for 1 hour at very low temperature until almost frozen.
3. Remove the salmon and cut diagonally into very thin slices, on a kitchen board. Reserve neatly on a plate and keep cold.
4. Toast the bell peppers directly over a flame or on a toaster until brown, loosen and remove the skin.
5. Once toasted, remove the skin by rubbing the pepper with your fingers using a rubber glove.
6. Heat 2 tbsp of olive oil in a pan over high heat and brown the minced garlic clove for a minute.
7. Add the peppers and cook for 3 minutes on both sides while they soften and brown. Add salt and pepper and the finely chopped parsley. Turn off heat and set aside.
8. Cut the onion into thin rings, heat 2 tbsp of olive oil in a pan, and sauté the onion for 5 minutes over medium-high heat until golden brown.
9. Add a few drops of vinegar and continue cooking for 1 more minute. Season with salt and pepper, and remove from the heat. Set aside.
10. Cut the ciabatta bread in half, spread both halves with strong mustard, cover with arugula, thin sliced salmon, roasted onions, and peperonata sauce.
11. Close with the other half of the ciabatta and serve immediately.

Hand-on time 40 minutes