- Season Sockeye with salt and pepper and cook medium rare to medium set aside.
- Toast the garlic bread and set aside.
- Slice the tomato.
- To assemble, spread 1/2 oz. of the bacon habanero jam on the bottom layer with tomato and arugula, then the Sockeye Salmon. Top with remainder of the bacon jam and enjoy with chips.
Ingredient availability varies by location*