Heat 3 tablespoons olive oil in a nonstick skillet. Season the salmon steaks with salt and pepper. Once the pan is hot, place the salmon steaks in the pan and cook until just cooked through, 3 to 5 minutes per side.
Meanwhile, mix the artichoke hearts, red onion, olives, bell pepper, parsley, lemon juice, and the remaining 2 tablespoons olive oil in a bowl.
Once the steaks are cooked, remove from heat. Let the salmon steaks cool. Remove the skin and bones, if any and shred the meat using 2 forks. Mix the cooled meat with the artichoke mixture in the bowl. Season it with salt and pepper to taste.
Cut the focaccia bread in half lengthwise; then warm them up on a griddle. Next, take the filling and spoon it onto the warm focaccia, set the tops in place. Cut the sandwiches diagonally in half, and serve. Delicious!
It tastes a lot better if you make the filling ahead of time to let the flavors combine. The bread is very important. It's a lot better to use the kind with Italian herbs.
Recipe courtesy of Susana and Wesley Stone for 2011 Cooking Channel, LLC. All Rights Reserved.