I’m not the biggest fan of sandwiches in general. PBJ, BLT, Turkey and Cheese… they just don’t cut it. I recently saw the last 3 minutes of a cooking show where they were making Salmon BLTs and couldn’t get the idea out of my head. It seemed easy enough (I didn’t catch their actual ingredients and preparation) so I tried it out for myself. Apparently these types of sandwiches usually come with mayo or some other condiment, but I left that out. There was still plenty of flavor!
10 oz salmon fillet (or two 5 oz salmon fillets)
1 tablespoon olive oil
3 slices of bacon
3 slices of bread (I used rye)
1 beefsteak tomato, sliced
A handful of raw baby spinach leaves
Salt and pepper, to taste
Note: this is for 2 servings
Cook the bacon in the microwave or on the stove top according to package directions. Set aside on paper towels. Toast the bread to your liking.
To cook the salmon, heat the olive oil over medium heat. Sprinkle salt and pepper on the salmon. When the saute pan is hot, place the salmon skin-side up in the pan. Heat until there is a nice browning on top, about 3 minutes. Try not to move the salmon too much so that it can sear on top. Flip the salmon skin-side down and cook until cooked through, about 3-5 minutes. Remove from heat.
The skin should be pretty crisp, so removing the skin should be no trouble. use a fork or knife to separate the fish from its skin.
To assemble the sandwich, place each piece of salmon on top of one piece of toast. Top with a slice of tomato, a few lettuce leaves, and 1 and a 1/2 pieces of bacon. Finish with the other pieces of toast.
I honestly think this wouldn’t have been as good with mayo or aioli on it. I much prefer spinach leaves to lettuce, but feel free to sub that instead.