Salmon BLT Recipe - Cooking Index
Salmon BLT Recipe - Cooking Index
I stole this idea from The Colony House Restaurant in Charleston, South Carolina many years ago. It's one of America's all-time favorite sandwiches made even better with the addition of freshly caught salmon. I like to serve this with cool summer melons and a glass of crisp dry white wine.
Courses: Main Course, Sandwiches| 4 | Skinless salmon fillets - (4 oz ea) | |
| = (each abt 1/4" to 1/2" thick) | ||
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1 tablespoon | 15ml | Olive oil |
| 4 tablespoons | 60ml | Mayonnaise |
| 2 tablespoons | 30ml | Minced fresh basil |
| 1 tablespoon | 15ml | Freshly-squeezed lemon juice |
| 8 | Sourdough bread - toasted | |
| 12 | Strips bacon - cooked, drained, | |
| And cooled | ||
| 4 | Romaine or iceberg lettuce | |
| 4 | Vine-ripened tomatoes |
Season fillets with salt and pepper. Heat oil in a large skillet over medium heat. Place fillets in skillet, cover skillet and cook for about 4 minutes or until fish are cooked throughout without flipping over.
Combine mayonnaise with basil and lemon juice and spread mixture evenly on each slice of bread. Build sandwich as you would a traditional BLT, starting with warm cooked salmon fillet. Serve immediately.
This recipe yields 4 servings.
Source:
The Sporting Chef with Scott Leysath at - http://www.sportingchef.com
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