Fantastic with Champagne or the traditional method sparkling wine from Burgundy, called Cremant de Bourgogne!

For the Asian Mayonnaise:
1 cup Mayonnaise
1 tablespoon toasted sesame oil
1 tablespoon fresh squeezed lemon juice
1 tablespoon grated fresh ginger
Kosher salt and freshly ground pepper

For the Salmon
6 ounce, 1 inch thick skinless Kvaroy Arctic salmon fillets
2 tablespoons olive oil, plus more for brushing
½ cup wasabi-crusted peas
2 tablespoons unsalted butter
4 kaiser rolls or good quality sandwich rolls
4 leaves lettuce

DIRECTIONS

To prepare the mayonnaise, combine the mayonnaise, sesame oil, lemon juice and ginger in a bowl and whisk to blend. Season to taste with salt and pepper and set aside (can be covered and refrigerated for up to a week.)

Brush both sides of the salmon fillets with olive oil. Place the peas in a blender and process until they are the consistency of bread crumbs. Spread the ground peas on a plate. Dip one side of the fillets into the peas, pressing gently to evenly coat.

In a large, flat-bottomed, nonstick skillet, heat the 2 T olive oil and the butter over medium heat. Place the fillets peas side down in the skillet and cook for about 4 minutes, until medium rare. Transfer to a paper towel-lined plate to drain briefly.

Split and toast the rolls. Spread each cut face some of the Asian mayonnaise. Put a lettuce leaf and salmon pieces portioned to fit on the bottom half, top with the other half of the roll and serve immediately.

Recipe by Master Sommelier, Andrea Robinson.
Unlock all of her wine and seafood pairing knowledge here: https://bit.ly/3nQVnI0