15 Mar Salmon BLT
Salmon BLT
By: Toby Amidor
Recipe type: Main Dishes (Meat and Chicken)
Prep time:
Cook time:
Total time:
Recipe from The Family Immunity Cookbook by Toby Amidor. Published by Robert Rose Books. Photo courtesy of Ashley Lima. All Rights Reserved.
Ingredients
- Skillet coated with nonstick cooking spray
- 8 slices turkey bacon
- Four 4-oz (125 g) salmon fillets
- 2 tsp (10 mL) Italian seasoning
- ¼ tsp (1 mL) salt
- ⅛ tsp (0.5 mL) ground black pepper
- ¼ cup (60 mL) light mayonnaise
- 1 tsp (5 mL) Thai chile sauce (such as Sriracha)
- 8 slices 100% whole wheat bread, toasted
- 1 plum (Roma) tomato, thinly sliced
- 4 leaves lettuce, halved
Instructions
- Heat the prepared skillet over medium-high heat. When the oil is shimmering, add the bacon and cook until crisp and brown, turning occasionally, about 6 minutes. Transfer the bacon to a paper towel-lined plate and let cool slightly. Wipe the skillet clean with a paper towel.
- Sprinkle both sides of the salmon with the Italian seasoning, salt and black pepper.
- Coat the same skillet with nonstick cooking spray and heat over medium heat. When the oil is shimmering, add the salmon fillets, skin-side down, and cook until the internal cooking temperature reaches 145°F (63°C), 10 minutes, turning once. Transfer the salmon to a clean plate.
- In a small bowl, whisk together the mayonnaise and chile sauce.
- Spread the chile-mayonnaise evenly onto each of the 8 slices of toasted bread. Assemble the sandwiches by topping 4 slices of the bread with a few slices tomato, 2 pieces of lettuce, 2 slices of bacon and a salmon fillet. Place the second slice of bread on top and serve immediately.
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