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1
Preheat the oven to 375 degrees F.
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2
Cut the bacon into small pieces and dice the fennel.
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3
Toss the bacon and fennel together in a small pan.
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4
Cook over medium heat, stirring 3-4 times for 30 minutes or until the bacon is crisp and the fennel tender but not brown.
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5
Put the mayonnaise in a medium-sized bowl.
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6
Drain the bacon and fennel mixture on paper toweling.
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7
When completely cool, stir the mixture into the mayonnaise along with the cilantro and lemon juice.
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8
Refrigerate until ready to serve.
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9
Cut the salmon into 1 to 2 cubes, toss with the olive oil, and season generously with salt and pepper.
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10
In the bottom of a double boiler with a steamer insert, bring about 1 of water to the boil.
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11
Place the salmon in the steamer, ensuring no pieces overlap.
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12
Cover the pot, reduce the heat to medium and steam for about 3 to 4 minutes or until the salmon is firm to the touch and just before beads of white fat appear on its surface (see note).
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13
Remove salmon to a plate and cool completely.
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14
Serve on soft rolls with lettuce, red onion and plenty of the cilantro tartar sauce.
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15
Notes: The more you cook with salmon, the better youll anticipate the appearance of the white beads.
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16
Perfectly medium-rare salmon is removed from the heat just before these little drops of fat appear.
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17
Keep the leftover tartar sauce, covered, in the fridge for up to 5 days.
