- 1/4 cup low fat mayonnaise
- 1 teaspoon lemon juice
- Pinch of smoked paprika
- Pinch of cayenne pepper
- 4 slices center-cut bacon (we used Pig of the Month’s Garden Herb Bacon)
- 2 teaspoons olive oil
- 4 – 4 oz. salmon fillets, skin removed
- 8 slices whole-wheat bread
- 1/2 a red onion, thinly sliced
- 4 cups of red leaf lettuce or arugula
- 8 slices beefsteak tomato
Combine mayonnaise, lemon juice, paprika, and cayenne in a bowl; set aside. Cook bacon in the microwave between paper towels, or in a nonstick pan over medium heat, about 6 to 8 minutes-just until crispy. Remove from heat and transfer bacon to a plate lined with more paper towels.
Return pan to stove and heat to medium high; add salmon. Cook until fish is no longer translucent in the center, approximately 2 to 3 minutes per side. Lightly toast the bread, and spread with mayonnaise mix. Place lettuce or arugula, onion slices, tomatoes, a fillet of fish, and one piece bacon on top of each sandwich. Close, cut in half diagonally, and serve.
Our favorite pick for sandwich sides
One of our favorite food trends for 2013 is pickling, and we recently had the chance to try Lynnae’s Gourmet Pickles with this dish. Our favorite in the recipe kitchen, hands down, was her Hot Mama Spears – a sweet and sour dill pickle with a kick of jalapeño. It was just the right complement to our Salmon BLT sandwich, and the sweet and spicy kick offset that nice, juicy piece of bacon in each bite.
Lynnae’s Gourmet Pickles include: Mrs. Pickles – a sweet and sour dill (chips, relish and spears), Hot Mama – sweet and sour dill with a kick of jalapeño (spears, relish and chips), and Doyle’s Dill – a classic deli dill (spears). The jars are priced at $7-9 a jar, and are available at most major gourmet food outlets, or direct from her website at www.lynnaesgourmetpickles.com/.