Salmon BLTs
Joe and I have made this recipe a half a dozen times and have loved it every time. We have adapted it by using regular lettuce or regular bacon and the results are always the same....yumminess! I also always halve the recipe for the two of us and it's perfect.
8 sliced thick cut pepper bacon
1/2 teaspoon sugar
4 salmon filets (6 oz. Each), rinsed, patted dry
Salt and freshly ground pepper to taste
1 lemon cut into 4 wedges
8 curly endive lettuce leaves
8 slices multigrain bread with seeds, toasted
2/3 cup mayonnaise with fresh herbs (see cooks note at the bottom)
24 cherry or grape tomatoes, halved
1 cup chopped broccoli florets or alfalfa sprouts, divided
In a 10 inch skillet over medium heat, fry the bacon about 2 minutes, sprinkle it with sugar, then continue cooking 6 to 8 minutes, Thurmond once, until the bacon is browner and crispy. Remove the bacon and drain it on paper towels.
Season each side of the salmon lightly with salt and pepper. Place the filets in the same skillet and cook them over medium high heat, about 3 minutes per side or until the salmon is cooked to medium and the outside of the fish flakes easily with a fork. Squeeze a lemon wedge over each filet.
Spread the bread slices with the herbed mayonnaise. On four of the slices, arrange 2 lettuce leave, 2 strips of bacon, 1 salmon filet, 12 tomato halves and 1/4 broccoli. Top with remaining bread and press gently. Slice the sandwiches in half on the diagonal. Serve immediately.
COOK'S NOTE: to prepare herbed mayonnaise, in a small bowl whisk together 1/2 cup mayonnaise, 1/4 cup sour cream, 1 teaspoon Dijon mustard, 1/3 cup assorted chopped herbs (parsley, basil, tarragon, Rosemary, cilantro and thyme -whatever you have on hand), 1 tablespoon fresh lemon juice, 1 teaspoon worcestershire sauce, salt and freshly ground black pepper to taste. Makes 1 cup.
Makes 4 sandwiches.
Joe and I have made this recipe a half a dozen times and have loved it every time. We have adapted it by using regular lettuce or regular bacon and the results are always the same....yumminess! I also always halve the recipe for the two of us and it's perfect.
8 sliced thick cut pepper bacon
1/2 teaspoon sugar
4 salmon filets (6 oz. Each), rinsed, patted dry
Salt and freshly ground pepper to taste
1 lemon cut into 4 wedges
8 curly endive lettuce leaves
8 slices multigrain bread with seeds, toasted
2/3 cup mayonnaise with fresh herbs (see cooks note at the bottom)
24 cherry or grape tomatoes, halved
1 cup chopped broccoli florets or alfalfa sprouts, divided
In a 10 inch skillet over medium heat, fry the bacon about 2 minutes, sprinkle it with sugar, then continue cooking 6 to 8 minutes, Thurmond once, until the bacon is browner and crispy. Remove the bacon and drain it on paper towels.
Season each side of the salmon lightly with salt and pepper. Place the filets in the same skillet and cook them over medium high heat, about 3 minutes per side or until the salmon is cooked to medium and the outside of the fish flakes easily with a fork. Squeeze a lemon wedge over each filet.
Spread the bread slices with the herbed mayonnaise. On four of the slices, arrange 2 lettuce leave, 2 strips of bacon, 1 salmon filet, 12 tomato halves and 1/4 broccoli. Top with remaining bread and press gently. Slice the sandwiches in half on the diagonal. Serve immediately.
COOK'S NOTE: to prepare herbed mayonnaise, in a small bowl whisk together 1/2 cup mayonnaise, 1/4 cup sour cream, 1 teaspoon Dijon mustard, 1/3 cup assorted chopped herbs (parsley, basil, tarragon, Rosemary, cilantro and thyme -whatever you have on hand), 1 tablespoon fresh lemon juice, 1 teaspoon worcestershire sauce, salt and freshly ground black pepper to taste. Makes 1 cup.
Makes 4 sandwiches.
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