Salmon Blt Recipe
Seared salmon filet with bacon, tomato, greens & pesto aioli on toasted sourdough with belgian frites
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Ingredients
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Salmon BLT
Belgian Frites
Method
Salmon BLT
- 1
Prepare the Salmon
Season the salmon filets with salt and black pepper. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Once hot, add the salmon filets, skin-side down, and sear for about 4-5 minutes until the skin is crispy. Flip and cook for an additional 3-4 minutes until the salmon is cooked through.
- 2
Cook the Bacon
In the same skillet, add the bacon slices and cook until crispy, about 4-5 minutes per side. Remove the bacon and drain on paper towels.
- 3
Prepare the Pesto Aioli
In a small bowl, mix together the mayonnaise and pesto until well combined. Set aside.
- 4
Assemble the BLT
Toast the sourdough bread slices until golden brown. Spread a generous amount of the pesto aioli on one side of each slice. Top two slices with mixed greens, seared salmon, crispy bacon, and tomato slices. Cover with the other slices of bread, aioli side down.
Belgian Frites
- 5
Prepare the Potatoes
Peel the russet potatoes and cut them into thin strips (about 1/4 inch thick). Rinse the potato strips in cold water to remove excess starch, then pat dry with paper towels.
- 6
Fry the Potatoes
In a large, heavy-bottomed pot, heat the vegetable oil to 325°F (160°C). Fry the potato strips in batches for about 5-6 minutes until soft but not browned. Remove with a slotted spoon and drain on paper towels. Increase the oil temperature to 375°F (190°C) and fry the potatoes again in batches for an additional 2-3 minutes until golden and crispy. Drain on paper towels and season with salt to taste.