Ready in 10 minutes

Serves 2

Thinly slice one large fillet of wild Alaska salmon (weighing about 200g / 7oz). Next, snip 2 or 3 rashes of streaky bacon into pieces and sizzle in a frying pan until just going crispy, then add the salmon. Whilst they're cooking, arrange some Romaine or iceberg lettuce leaves onto 2 slices of crusty rustic bread. When the salmon is browned on the outside, pile onto the bread with the bits of bacon. Drizzle with Caesar dressing and grind a little black pepper over the top and serve.