Salmon Steak Sandwich

Ingredients

2 Tassal Tasmanian salmon fillets, skin off
4 Turkish bread rolls
100g mixed salad leaves
2 ripe tomatoes, sliced
1 avocado, mashed
150g aioli sauce
1 lime, zested & juiced

Pre-heat BBQ or griddle plate. Slice each salmon fillet in half lengthwise. Place salmon onto the pre-heated lightly oiled BBQ plate or griddle pan and cook for 2 minutes on each side. Remove and keep warm. Lightly toast the Turkish bread rolls. Whisk together the avocado, aioli, lime zest and juice together until well combined. Spread the aioli on the base of each Turkish bread roll, top with salad leaves, tomato and salmon. Drizzle with a little extra sauce and serve immediately.