4 fillets 10 x 4 x 3-inch (7.5-cm) salmon, about 1 1/2 lbs (700 g) total
Salt and pepper
4 ciabatta rolls, sliced in half horizontally
8 Boston lettuce leaves
1/2 red onion, thinly sliced
In a bowl, whisk together the orange zest, juice, mayonnaise, and Tabasco sauce.
Keep 60 ml (1/4 cup) of that mixture to spread on the rolls. Coat the salmon with the remaining sauce and let rest in the refrigerator for 2 hours.
Preheat the grill, setting the burners on medium-high.
Grill the salmon for about 3 minutes per side. Season with salt and pepper. Remove the skin after cooking. Grill the outer surface of the rolls, then spread the inside with the orange mayonnaise.
Add the salmon. Top with the lettuce and onion.
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