Salmon BLT (Patrick and Gina Neely) |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 3 |
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Ingredients:
6 thick slices bacon |
6 slices country white bread, sliced from loaf |
1 tablespoon olive oil |
3 (5-ounce) piece salmon, skin removed |
lemon mayonnaise, recipe follows |
1 beef steak tomato, sliced |
salt and freshly ground black pepper |
curly leaf lettuce, for garnish |
1/4 cup mayonnaise |
1/2 lemon, juiced |
1/4 teaspoon cayenne pepper |
1 teaspoon lemon zest |
Directions:
1. Cook the bacon over medium heat in a large nonstick skillet until crispy. Transfer the bacon to a paper towel lined plate. Wipe the skillet with paper towels or a clean tea towel. Add the bread slices and toast until golden brown.
2. Pat the salmon dry and season with salt and pepper.
3. Heat another nonstick skillet over medium-high heat and add oil. Once hot, add the salmon and cook about 3 minutes per side.
4. Spread the Lemon Mayonnaise on 2 pieces of bread. Season the tomato with salt and pepper, to taste. Add some lettuce, tomato, bacon and the cooked salmon fillet to 1 bread slice and cover with the other slice. Cut the sandwich in half on the diagonal and hold in place with a decorative toothpick. Repeat with remaining ingredients and arrange the sandwiches on a serving platter.
5. Lemon Mayonnaise:
6. Mix all the ingredients together in a small bowl. Cover and refrigerate until ready to use.
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