SALMON BLT SANDWICH
This salmon BLT is a quick and dressed-up dinner that it just amazing.
Provided by Sorcha Morency
Categories Meat and Poultry Recipes Pork
Time 35m
Yield 2
Number Of Ingredients 12
Steps:
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to 475 degrees F (245 degrees C).
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and extra crispy, 10 to 12 minutes. Drain bacon slices on paper towels.
- While the bacon is cooking, place bread on a baking sheet and use a pastry brush to lightly coat the tops with olive oil.
- Toast bread, without turning, under the preheated broiler until crispy (like a crouton), about 4 minutes, watching carefully as it toasts. Remove from the oven and set aside.
- Add remaining oil to a large skillet with butter. Season salmon with salt and place skin-side down in the hot pan. Cook until skin is crispy and salmon is nearly cooked through, about 6 minutes. Flip and cook until top side of fish is just browned, 2 to 3 minutes more. Remove from the pan, discard skins, and sprinkle with seasoned salt.
- Spread 1 tablespoon mayonnaise on the untoasted side of a bread slice. Top with 1 salmon fillet, 1 tablespoon pesto, 2 lettuce leaves, 2 tomato slices, 2 slices bacon, 1 slice Havarti cheese, and a slice of bread, toasted-side out. Repeat to assemble remaining sandwich.
Nutrition Facts : Calories 1241.8 calories, Carbohydrate 29.6 g, Cholesterol 170.7 mg, Fat 100.4 g, Fiber 2.5 g, Protein 56.2 g, SaturatedFat 28.5 g, Sodium 1544.8 mg, Sugar 3.9 g
SALMON CLUB SANDWICH
Provided by Cheryl Alters Jamison
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Mix mayonnaise, 2 tablespoons basil and lemon peel in small bowl to blend. (Can be made 1 day ahead. Cover and chill.)
- Mix remaining 3 tablespoons basil, olive oil and lemon juice in large glass baking dish. Add salmon to oil mixture; turn to coat. Cover; chill 1 to 4 hours.
- Cook bacon in heavy large skillet over medium-high heat until crisp. Using tongs, transfer bacon to paper towels to drain. Add onion to drippings in skillet. Sauté until onion is tender and beginning to brown, about 5 minutes.
- Prepare barbecue (medium-high heat). Grill fish until just opaque in center, about 3 minutes per side. Grill bread just until golden, about 2 minutes per side. Spread mayonnaise mixture over 1 side of bread slices. Top each of 4 bread slices with 2 bacon slices, 2 tomato slices, 1/4 of onion, 1 salmon fillet and 2 lettuce leaves. Cover with remaining bread slices.
SALMON BLT
Provided by Marge Perry
Categories Bread Sandwich Kid-Friendly Back to School Lunch Bacon Salmon Fall Healthy Self Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free Small Plates
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Combine mayonnaise, lemon zest, juice and cayenne in a bowl; set aside. Cook bacon in a nonstick skillet over medium heat until crispy, about 6 to 8 minutes; remove skillet from heat and transfer bacon to a plate lined with paper towels. Drain. Pour off all fat and wipe skillet clean; add oil. Return skillet to stove and heat to medium high; add salmon. Cook until fillets are no longer translucent in the center, 2 to 3 minutes per side. Toast bread and spread 4 slices with mayonnaise mix. Place 1 lettuce leaf, 2 slices tomato, 1 fillet and 1 piece bacon on top of each; close; cut in half; serve.
SMOKED SALMON BLT
Provided by Giada De Laurentiis
Categories main-dish
Time 14m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a medium skillet over medium-high heat, cook the bacon until crispy, about 3 to 4 minutes on each side. Remove from the skillet and drain on paper towels.
- In a small bowl, combine the mayonnaise, lemon zest, lemon juice, and fresh dill. Spread the lemon mayonnaise over 1 side of each slice of bread. Arrange the smoked salmon on 4 slices of the bread. Break the bacon in half and put on top of the smoked salmon. Top the bacon with 1/2 cup of arugula and arrange 2 to 3 tomato slices on top of the arugula. Cover with remaining slices of bread, lemon mayonnaise side down.
- Arrange the sandwiches on a platter and serve.
SALMON BLT
For a fresh take on the classic BLT sandwich, try this salmon-centered recipe from Travel Channel host Adam Richman.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- In a small bowl, mix together wasabi paste, maple syrup, and sesame oil until well combined. If mixture seems too thick for a glaze, add a little more sesame oil to thin.
- Place salmon on a baking sheet and brush tops with glaze, reserving about a tablespoon. Transfer to oven; cook for 5 minutes.
- Meanwhile, melt butter in a medium skillet over medium-high heat. Add the tomato slices and cook until crisp, about 2 minutes. Turn and continue cooking for 1 minute more. Remove from skillet and set aside.
- Wipe skillet with a paper towel and add bacon. Cook, turning once, until crisp; transfer to a paper towel-lined plate. Set aside and reserve fat in skillet. Add bread slices to skillet; cook, turning once, until bread is toasted. Remove from skillet and set aside.
- Remove salmon from oven and brush with remaining wasabi glaze. Set broiler to high and broil until salmon is medium-rare, about 5 minutes.
- In a small bowl, mix together mayonnaise and dill. Spread mayonnaise mixture on one side of two slices of bread. Top with salmon, bacon, watercress, and tomatoes. Brush one side of remaining two slices of bread with fig jam and top with remaining 2 slices bread to form a sandwich; serve immediately.
SALMON BLT
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 25m
Yield 3 servings
Number Of Ingredients 12
Steps:
- Cook the bacon over medium heat in a large nonstick skillet until crispy. Transfer the bacon to a paper towel lined plate. Wipe the skillet with paper towels or a clean tea towel. Add the bread slices and toast until golden brown.
- Pat the salmon dry and season with salt and pepper.
- Heat another nonstick skillet over medium-high heat and add oil. Once hot, add the salmon and cook about 3 minutes per side.
- Spread the Lemon Mayonnaise on 2 pieces of bread. Season the tomato with salt and pepper, to taste. Add some lettuce, tomato, bacon and the cooked salmon fillet to 1 bread slice and cover with the other slice. Cut the sandwich in half on the diagonal and hold in place with a decorative toothpick. Repeat with remaining ingredients and arrange the sandwiches on a serving platter.
- Mix all the ingredients together in a small bowl. Cover and refrigerate until ready to use.
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From prevention.com
Servings 4Total Time 20 minsEstimated Reading Time 1 minCalories 485 per serving
- Working in batches, cook bacon in a large skillet on medium heat until crisp, 5 to 6 minutes; transfer to a paper towel-lined plate.
- Meanwhile, in a bowl, combine low-fat Greek yogurt, chopped dill, finely chopped scallion, and 1⁄4 tsp each salt and pepper.
- Season four 4-oz pieces skinless salmon fillet with 1⁄4 tsp each salt and pepper and cook until opaque throughout, 1 to 2 minutes per side.
SALMON BLT RECIPE - PUREWOW
From purewow.com
3.3/5 (52)Total Time 45 minsServings 4Calories 984 per serving
- Preheat the oven to 350°F. Heat the olive oil in a medium-size oven-safe sauté pan over medium heat.
- Season the salmon with salt, pepper and lemon zest. Add the salmon to the pan, skin side down, and cook for 3 to 4 minutes, until the flesh begins to look opaque halfway up the salmon. Transfer the pan to the oven to finish cooking the salmon, 5 to 7 minutes.
- Remove the pan from the oven, then remove the salmon from the pan and wipe off the excess oil. Place the pan on the stove over medium-high heat. Add the bacon to the pan and cook, turning occasionally, until it's very brown and crisp, 6 to 7 minutes.
- To build each sandwich, spread 1 tablespoon mayonnaise on the bottom half of a roll, then place 2 pieces butterhead lettuce on top. Add 2 or 3 tomato slices and 2 bacon strips, and then finish with a piece of salmon and the top of the roll. Serve the sandwiches immediately.
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5/5 (3)Total Time 30 minsCategory Dinner, Main DishCalories 690 per serving
- Make herb sauce first. Add all sauce ingredients to food processor and process until herbs are very finely chopped and all ingredients are mixed. Season to taste. Refrigerate until ready to use.
- Cook bacon. Heat a skillet over medium heat. Add bacon and cook until browned and crispy, about 10 minutes, turning over halfway. (Meanwhile, continue to next steps.) Once cooked, transfer to paper-towel lined plate.
- Toast rolls. Heat a large skillet over medium heat and spray with cooking spray. Spray the cut side of rolls with cooking spray. Place rolls in skillet, cut side down, and cook 4-5 minutes, until lightly toasted. Remove to a plate.
- Cook salmon. Pat salmon dry with paper towels and season with salt and pepper. Heat oil in the same skillet used to toast rolls over medium-high heat. Add salmon, skin side up, and cook for 3 minutes. Flip salmon over and cook 4-5 minutes, until fish flakes easily or reaches internal temperature of 145 degrees.
SALMON BLT RECIPE - WOMAN'S DAY
From womansday.com
Cuisine AmericanTotal Time 20 minsServings 4Calories 526 per serving
- Working in batches, cook the bacon in a large skillet over medium heat until crisp, 5 to 6 minutes; transfer to a paper towel-lined plate.
- Meanwhile, in a small bowl, combine the yogurt, dill, scallion, and 1/4 teaspoon each salt and pepper.
- Season the salmon with 1/4 teaspoon each salt and pepper and cook until opaque throughout, 1 to 2 minutes per side.
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From themountainkitchen.com
5/5 (1)Total Time 30 minsCategory Lunch, Main CourseCalories 841 per serving
- Place the bacon on a foil lined sheet pan; place in a cold oven and set the temperature to 375 degrees F for about 15 to 20 minutes. Exact baking time will depend on the thickness of the bacon and how crispy you like it. When the bacon is done transfer to a paper towel-lined plate to drain.
- While the bacon is cooking make the yogurt dill sauce. Combine the yogurt, dill, chives and lemon juice in a small bowl; season with salt and pepper to taste. Cover and place in the refrigerator to chill until needed.
- Heat the olive oil in a heavy cast iron or stainless steel pan over medium heat. Season the salmon salt and pepper to taste. Place in the preheated pan; cook until opaque, about 2 to 3 minutes per side. Remove from the pan and allow the fillets to rest before slicing into portions for the sandwiches.
- Spread the yogurt mixture on 4 pieces of bread and top with the lettuce. Add the salmon, tomato, and a few slices of bacon, and top with another slice of bread.
BEST SALMON BLT RECIPE - HOW TO MAKE SALMON BLT
From goodhousekeeping.com
Servings 4Total Time 20 minsCategory Sunday Lunch, Weeknight Meals, Dinner, LunchCalories 525 per serving
- Cook bacon until crisp. Combine low-fat Greek yogurt, fresh dill, scallion, and 1/4 teaspoon each salt and pepper.
- Cut salmon fillet into 4 thin pieces, season with 1/4 teaspoon each salt and pepper and cook on medium in oil until opaque throughout, 1 to 2 minutes per side.
- Spread yogurt mixture over 4 thick slices toasted bread and top with lettuce, sliced tomato, salmon, crisp bacon, and 4 more slices toasted bread.
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