Anna's Salmon BLT Sandwich
Inspired by a sandwich served at a beloved cafe in Anna's hometown in California, this twist on a BLT is one to bookmark. By adding a seared salmon fillet to the bacon, lettuce, and tomato, you get a salty ocean flavour that pairs well with sweet in-season tomatoes, fresh lettuce, and crunchy bacon, all tied together by a garlic-lemon mayonnaise. The salmon bulks up the sandwich, as sometimes a BLT can feel a bit slim. Serve with a side salad of simple, dressed greens, and you have a truly perfect lunch.
Makes 1 sandwich, doubles easily
Ingredients
4 rashers streaky bacon (unsmoked or smoked)
1 fillet salmon
1 tablespoon mayonnaise
1-2 cloves garlic
1/2 a lemon
1 medium-large tomato
2-3 leaves butterhead or Romaine lettuce
2 slices sourdough bread
1 fillet salmon
1 tablespoon mayonnaise
1-2 cloves garlic
1/2 a lemon
1 medium-large tomato
2-3 leaves butterhead or Romaine lettuce
2 slices sourdough bread
Method
- It's best to cook the bacon in the oven, so you can use your hob to cook the salmon. Line a baking sheet with parchment and place a raised slotted rack on it. Place the bacon on the rack, leaving space in between them. Place it in a cold oven and set the temperature to 200°C fan. Let the bacon bake for about 20 minutes, keeping an eye on it to make sure it's at the level of crispness you like. (If you don't have a raised rack, flip the bacon halfway through cooking.)
- Meanwhile, lightly salt the outside of your salmon fillet. In a frying pan, heat up a small amount of neutral oil over medium-heat. Once hot, place the salmon in the pan, skin-side down, and let it sear so it gets nice and crispy. Turn the turn the fish over to sear on the other side. Turn the salmon fillet on its sides to sear the sides as well. (Cooking times will vary depending on the fillet size, the hob setting and your pan – what you're looking for is nice, even browning on all sides.) Once done, set aside.
- Add the mayonnaise to a small bowl. Using a fine grater or garlic press, grate or press a clove of garlic into a paste over the mayonnaise. Then juice 1/2 a lemon over it, removing any seeds. Mix together and taste, adding more garlic or lemon depending on your preference. Once you're happy with the ratio, set aside.
- Prep your other ingredients: Slice the tomato into medium-thick slices. Wash and dry your lettuce leaves. Slice two pieces of bread and lightly toast.
- Once the bacon is done, it's time to assemble your sandwich. The order of your sandwich is up to you, though BLT enthusiasts will say the traditional layering is bread, mayonnaise, lettuce, tomato, bacon – our twist, salmon – and the second piece of bread. When adding the salmon, give it a smush down so it spreads out, ensuring an easier eating experience and salmon in every bite.
BK Tips
- Measurements can and should be tweaked depending on the size of your ingredients, as well as personal preference. This recipe is more of a rough guide than a strict set of instructions.
