Norwegian Salmon Club Sandwich with Crispy Salmon Skin "Bacon"

For the Norwegian Salmon

• Preheat your oven to 400°F.
• Slice tomato, lemon, avocado and bread.
• Remove the salmon skin from the fillets and set aside.
• Place the salmon on a parchment lined baking sheet.
• Season the salmon with olive oil, salt, and pepper.
• Lay the lemon slices on top and bake until just cooked through, about 8 to 10 minutes. 

For the Salmon Skin "Bacon"

• Preheat the oven to 375°F 
• Remove the scales from the salmon skin.
• In a small bowl,mix together the soy sauce, maple syrup, smoked paprika, salt, and pepper.
• Add the salmon skin to the bowl then stir to completely coat.
• Place the skins on a parchment-lined baking sheet, ensuring they lie flat.
• Bake for 7-8 minutes, then flip and bake for an additional 5 minutes. Check to see if the skin has blistered and is crisp. If not, continue baking until the skins are crispy and browned. Watch closely to prevent burning.
• Remove from the oven and let cool. The skins will crisp up further as they cool.

For the Spicy Lemon Basil Aioli

• Zest and juice the lemon.
• Add all of the ingredients to a jar. Use an immersion blender to blend into a smooth, creamy aioli. Taste and adjust seasoning.
• Cover and refrigerate for up to 2 weeks.

Assemble the Sandwich

• Spread the Spicy Lemon Basil Aioli on one side of each toasted bread slice. 
• On the bottom slice, layer lettuce, tomato, avocado, and a few chunks of flaked salmon.
• Add a piece of crispy salmon skin "bacon." 
• Top with another slice of toasted bread and repeat the layering if making a double-decker sandwich. 
• Finish with the final slice of bread, spread side down.
• Secure the sandwich with toothpicks and slice in half or into quarters.