Smoked Salmon Blts Recipes

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.

Steps:

• In a bowl, mix together salt, sugar, brown sugar and peppercorns. Spread extra-wide aluminum foil a little longer than the length of the fish and top with an equally long layer of plastic wrap. Sprinkle 1/3 of the rub onto the plastic. Lay 1 side of the fish skin down onto the rub. Sprinkle 1/3 of the rub onto the flesh of the salmon. Place second side of salmon, flesh down onto the first side. Use the remaining rub to cover the skin on the top piece. Fold plastic over to cover then close edges of foil together and crimp tightly around the fish. Place wrapped fish onto a plank or sheet pan and top with another plank or pan. Weigh with a heavy phone book or a brick or two and refrigerate for 12 hours. Flip the fish over and refrigerate another 12 hours. Some juice will leak out during the process so make sure there's a place for the runoff to gather. Unwrap fish and rinse off the cure with cold water. Pat salmon with paper towels then place in a cool, dry place (not the refrigerator) until the surface of the fish is dry and matte-like, 1 to 3 hours depending on humidity. A fan may be used to speed the process. Smoke fish (see Note) over smoldering hardwood chips or sawdust, keeping the temperature inside the smoker between 150 degrees F and 160 degrees F until the thickest part of the fish registers 150 degrees. Serve immediately or cool to room temperature, wrap tightly and refrigerate for up to 3 days. Cook's Note: Trout, mackerel, and bluefish also smoke well.

Steps:

• Wash the salmon fillets thoroughly and place in a pan. In a large bowl, combine soy sauce, olive oil, garlic, ginger, and sugar and mix well. Pour the marinade over the fillets. Refrigerate for 4 to 6 hours.
• Preheat a smoker to 250 degrees F with hickory chips.
• Place salmon on the smoker. Smoke for 60 to 90 minutes, or until fish flakes nicely.
• Serve with freshly squeezed lemon just before serving.

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!