1. Place the salmon in a bowl and add the oil, lemon pepper, lemon zest and juice, dill and garlic. Turn the salmon to coat well in this marinade and set aside.

2. Place the salmon on a preheated barbecue grill, skin-side down, and cook for 4–5 minutes each side.

Hollandaise dressing

1. Bring 2 cups of water to the boil in a large saucepan. In a stainless steel bowl combine the egg yolks, vinegar and lemon pepper.

2. Position the bowl so the base is sitting in the saucepan of hot water and whisk the egg yolks until they begin to thicken.

3. Slowly add the melted butter to the egg mixture, whisking as you go. Add the lemon zest, juice, and dill, and stir until the sauce is the consistency of runny custard. Remove the bowl from the saucepan and set aside.

To serve

1. Slice the ciabatta in half lengthways and lightly toast both pieces on the barbecue.

2. Spread the cut sides with some hollandaise, then make a stack on top with half the cucumber, mesculin, tomato and avocado.

3. Season to taste with a little lemon pepper and top with the salmon. Pile on the remaining salad ingredients.

4. Spread the remaining hollandaise on top and finish with a sprinkling of lemon zest before topping with the other half of the ciabatta loaf.