Ingredients

4 main-course servings

　　6 scallions

　　4 teaspoons olive oil

　　1 pound salmon fillet (about 1 1/2 inches thick), skinned and bones removed

　　1/4 cup mayonnaise

　　1/3 cup finely chopped celery

　　2 teaspoons fresh lemon juice

　　1 1/2 teaspoons chopped fresh mint leaves

　　4 (1/2-inch-thick) slices good-quality whole-wheat bread

　　2 cups bite-size pieces frisée or mesclun (1 ounce)

　　Accompaniment: lemon wedges

　　

Special Equipment

a well-seasoned ridged grill pan (preferably cast-iron)

　　

Step 1

Heat grill pan over moderately high heat until hot but not smoking. Meanwhile, toss scallions with 2 teaspoons oil and season with salt and pepper. Pat salmon dry and coat with remaining 2 teaspoons oil and season with salt and pepper.

　　

Step 2

Cook scallions in grill pan, turning occasionally, until soft and slightly charred, about 6 minutes, then transfer to a cutting board to cool.

　　

Step 3

Add salmon to grill pan and cook, turning over once, until just cooked through, about 12 minutes total. Transfer with a metal spatula to a plate and cool slightly, then gently flake.

　　

Step 4

While salmon is grilling, finely chop scallions and stir into mayonnaise with celery, lemon juice, and mint. Season with salt and pepper.

　　

Step 5

Toast bread and spread lightly with some of scallion mayonnaise. Divide salmon among toasts and top with dollops of scallion mayonnaise and pieces of frisée.