Salmon Blt Recipe
blackened, arugula, tomato, avocado, bacon, lemon basil aioli, toasted white
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Ingredients
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Sandwich
Lemon-Basil Aioli
Method
Lemon-Basil Aioli
- 1
Make aioli
Combine mayonnaise, basil leaves, peeled garlic clove, lemon juice, lemon zest, Dijon mustard, salt, and black pepper in a small food processor or use a mini-chopper/blender. Pulse until smooth and the basil is finely incorporated, about 10–15 seconds. Scrape down sides and pulse once more. Taste and adjust salt or lemon as desired. Refrigerate until assembly.
Sandwich
- 2
Prep salmon and seasoning
Pat salmon dry with paper towels. In a small bowl mix kosher salt, black pepper, paprika, garlic powder, onion powder, and cayenne. Rub olive oil over salmon, then rub the spice mix evenly on the flesh side. Leave skin side dry.
- 3
- 4
Blacken salmon
Increase heat to medium-high and add the skillet back on the stove (with reserved bacon fat or 1 tsp olive oil). When hot, place salmon fillet flesh-side down. Cook without moving for 3–4 minutes until a dark crust forms. Flip and cook skin-side down for 2–3 minutes more, or until salmon reaches desired doneness (internal temperature 125–135°F for medium). Remove from pan and let rest 2 minutes. If salmon is thicker than 1 inch, add 1 minute per side.
- 5
Toast bread & prep produce
While salmon rests, butter one side of each slice of white bread. In a clean skillet over medium heat or a toaster, toast buttered bread slices until golden and crisp, about 1–2 minutes per side in skillet. Meanwhile slice tomato into 1/4-inch thick rounds, slice avocado and toss cavity-side with a squeeze of the remaining 1/2 lemon to prevent browning, and pat arugula dry. Flake the rested salmon into large pieces with a fork, removing skin if desired.
- 6
Assemble sandwich
Spread about 2 tablespoons of lemon-basil aioli across the top side of one toasted bread slice and 1 tablespoon on the other slice. Layer arugula on the bottom slice, then tomato slices (season tomatoes with a light pinch of salt and pepper), avocado slices, flaked blackened salmon, and finally the crisp bacon slices. Squeeze a few drops of leftover lemon over the filling if you like extra brightness. Close with the top slice aioli-side down. Press gently and cut in half if desired.
- 7
Serve
Serve immediately while bread is warm and bacon still crisp. Offer extra aioli on the side. Leftover aioli keeps refrigerated for up to 3 days.