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Open-Faced Salmon BLT

Posted By Leah Damron On September 10, 2009 @ 8:17 am In Featured,Fresh, Frugal, Fabulous | 1 Comment

I’m sticking to my vow of swearing off meat this week, and I’m so happy to share this salmon recipe with you!

What’s that, you say?  Isn’t bacon smack in the middle of the meat group on the food pyramid?  Why yes, it is.  I didn’t have any bacon on my sandwich though. Mine was just a Salmon LT.  You thought you busted me, didn’t you?  Naw.  I’m still to behaving myself after the naughty weekend.  Let’s please not talk about that again though.  Next subject…

…our sandwich!  So yummy, it’s the perfect light dinner for a warm evening.  The salmon has a gentle lemon flavor, thanks to a quick swim in a simple lemon-basil marinade.  Toasty bread is dressed with a terrific lemon-scented basil mayonnaise, then topped with crispy bacon, fresh lettuce, tomatoes and slivered red onion.  A healthy dinner never tasted so good!

I’m also pleased to tell you that this recipe makes great use of several sale items:  the salmon, bacon, and sourdough bread are all in the ad this week.  I happened to have a loaf of ciabatta in the freezer, so I used that in lieu of the sourdough.  Of course, you can use whatever bread you like, but I would draw the line at Wonder products.   Remember, we are counting our pennies, but we have our standards to maintain!

Enjoy!

OPEN-FACED SALMON BLT

Serves: 4

Source:  Adapted from  “Salmon Club” on epicurious.com

  • 6 T. mayonnaise
  • 5 T. minced fresh basil
  • 1 t. lemon peel
  • 3 T. olive oil
  • 1 T. fresh lemon juice
  • 4 5-6 oz. skinless salmon fillets, each about ¾” thick (try the Coho, on sale this week 9/9/9 – 9/15/9)
  • 8 slices bacon (I used the sale Farmland)
  • ½ small red onion, julienned
  • 4 slices good quality bread (again, try the sale sourdough, on sale this week 9/9/9 – 9/15/9)
  • 8 tomato slices
  • 8 lettuce leaves

Mix the mayonnaise, 2 tablespoons basil, and lemon peel in a small bowl to blend.  Cover and chill.

Mix remaining 3 tablespoons basil, olive oil, and lemon juice in a large glass baking dish.  Add salmon to oil mixture, turn to coat.  Cover and chill for an hour or so.

Preheat oven to 450.

Cook the bacon in a large, oven safe sauté pan until crisp; transfer to paper towels to drain.  Drain off all but 2 teaspoons of bacon drippings, return pan to the heat.  Place the salmon (skinned side up) in the pan and cook over medium-high heat for three minutes.  During this time, kindly do not fiddle with it, poke it, or scoot it around.  No peeking, either!

Carefully flip salmon, transfer pan to the oven and continue to cook for another three minutes or so.  Remove from oven, and set aside, and remind yourself that the handle of the pan is still screamingly hot!

Toast bread slices and place on work surface.  Spread mayonnaise mixture over one side of each slice of bread.  Top each slice with two lettuce leaves, two slices bacon, two slices of tomato, some of the julienned onion, and one salmon fillet.  Serve immediately.

Leah Damron [1]

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Leah Damron is an avid home cook who believes in using the freshest ingredients available, and she challenges herself weekly to create meals out of (mostly!) sale items. If Sendik's ever gave a title for "Biggest Fan", she believes she would win, hands down. Leah lives in greater Milwaukee with her husband, three children, and her big black lab, Daisy."


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