salmon BLT
ingredients:
Rosemary or artisan bread
Two 8-ounce skinless, center-cut salmon fillets
Boston Green leaf lettuce, 1-2 leaves per sandwich
Sliced tomatoes
3 Slices of bacon per sandwich
dry rub for salmon
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon brown sugar
1/4 teaspoon finely ground coffee
Salt and freshly ground pepper
dill aioli
1 cup mayonnaise
1 tablespoon of Horseradish sauce
Juice of 1/2 lemon
1 tablespoon of dried dill weed
instructions:
In a small bowl, stir the cumin with the chili powder, brown sugar and coffee. Season generously with salt and pepper. Brush the salmon fillets with olive oil and dredge them in the spice mixture. Prepare the dill aioli by combining all ingredients. Chill.
Meanwhile, brush the grill pan with olive oil and grill the salmon fillets over high heat, turning once, until nearly cooked through, 8 to 9 minutes. Toast your choice of bread or roll. Spread some of the horseradish/dill aioli on your bread or roll. For each sandwich, layer green leaf lettuce, slices of tomatoes, grilled salmon, and bacon on top. Add a dollop of aioli on top of bacon or on top of sandwich.
Rosemary or artisan bread
Two 8-ounce skinless, center-cut salmon fillets
Boston Green leaf lettuce, 1-2 leaves per sandwich
Sliced tomatoes
3 Slices of bacon per sandwich
dry rub for salmon
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon brown sugar
1/4 teaspoon finely ground coffee
Salt and freshly ground pepper
dill aioli
1 cup mayonnaise
1 tablespoon of Horseradish sauce
Juice of 1/2 lemon
1 tablespoon of dried dill weed
instructions:
In a small bowl, stir the cumin with the chili powder, brown sugar and coffee. Season generously with salt and pepper. Brush the salmon fillets with olive oil and dredge them in the spice mixture. Prepare the dill aioli by combining all ingredients. Chill.
Meanwhile, brush the grill pan with olive oil and grill the salmon fillets over high heat, turning once, until nearly cooked through, 8 to 9 minutes. Toast your choice of bread or roll. Spread some of the horseradish/dill aioli on your bread or roll. For each sandwich, layer green leaf lettuce, slices of tomatoes, grilled salmon, and bacon on top. Add a dollop of aioli on top of bacon or on top of sandwich.
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