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.
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
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.
SARASOTA'S GRILLED SMOKED SALMON BLT WITH AVOCADO
Now I've looked, but there are about 1,000 recipes out there for BLT's with smoked salmon, but none that matched mine, so here it is. Now this combines a fresh aioli, arugula which is a must to me, and a mix of a tomato and onion salsa topped with chopped bacon and avacado, provolone cheese and of course the salmon; all on a chibatta and lightly grilled. Seems like a lot of work, but not really, all in baby steps and worth it.
Provided by SarasotaCook
Categories Lunch/Snacks
Time 35m
Yield 8 small sandwiches, 8 serving(s)
Number Of Ingredients 15
Steps:
- Aioli -- Mix the mayo, basil and lemon zest. Chill until ready to assemble the sandwich. (This can be made ahead).
- Bacon -- Saute the bacon in a small pan on medium heat until crispy and brown. Set to the side on a paper plate with a paper towel so it can drain.
- Prepare Vegetables -- Dice up the avocado and toss with the bacon, and set to the side.
- Tomato Salsa -- I dice the tomatoes and the onions fairly fine. Drizzle with 1/2 teaspoon olive oil and 1/2 teaspoon red wine vinegar and toss.
- Stuff and Grill -- I like to use chibatta bread cut lengthwise and lightly scooped out, so you have a little room in the sandwich for the fillings. Lightly toasted on the grill or grill pan or in the oven for just a minute to give it crust so it doesn't soak up all the sauce.
- Spread the aioli on the bottom half, top with half the cheese slices, arugula, then the tomato and onion salsa, salmon, avocado and bacon mix, the other half of the cheese and the top bread layer also slathered with the aioli.
- Grill -- You can grill inside or outside. I like to put my cast iron on top as it grills just to give it a little weight to it as it cooks. It just takes 4-5 minutes per side to get golden brown and the cheese melts. Cut in slices and enjoy!
Nutrition Facts : Calories 802.1, Fat 47.9, SaturatedFat 13.7, Cholesterol 125.3, Sodium 3584.9, Carbohydrate 13.1, Fiber 2.8, Sugar 3.8, Protein 77.2
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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- 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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- 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.
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- 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.
SALMON BLTS - WEDNESDAY NIGHT CAFE
From wednesdaynightcafe.com
- 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.
OPEN-FACED SALMON AND AVOCADO BLTS RECIPE | MYRECIPES
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- Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan. Add fillets to drippings in pan; cook 4 minutes on each side or until desired degree of doneness.
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- 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.
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