To me, a BLT is the perfect sandwich. I wanted to elevate the beloved sandwich a bit, so I’ve added some seared salmon and a homemade avocado aioli. Serving them open-faced makes for a really pretty presentation, too!
| Level: | Easy |
| Total: | 40 min |
| Active: | 35 min |
| Yield: | 10 mini sandwiches |
Ingredients
- 2 avocados, halved and pitted
- 1 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 clove garlic
- Juice of 1 lemon (2 to 3 tablespoons)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon Miss Brown’s House Seasoning, recipe follows
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 pound skinless salmon fillets, cut into 3-inch pieces
- 5 slices thick-cut bacon
- 1 tablespoon canola oil
- 5 thick-cut slices brioche bread, buttered and toasted
- 2 Roma tomatoes, sliced
- 2 cups baby arugula
- Red wine vinegar and extra-virgin olive oil, for drizzling
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon sweet paprika
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
Instructions
- For the avocado aioli: Combine the avocado, mayonnaise, Dijon mustard, garlic, lemon juice, salt and pepper in the bowl of a food processor and puree until the mixture is very smooth. Transfer to a bowl. Cover and refrigerate until ready to assemble the BLTs.
- For the BLTs: Stir together the House Seasoning, smoked paprika, cayenne, oregano and thyme in a small bowl. Coat both sides of the salmon fillets with the spice blend. Set aside.
- Cook the bacon in a large nonstick skillet until browned and crisp. Remove the bacon to a paper towel-lined plate, reserving the drippings in the skillet. Add the oil to the skillet and heat on medium-high heat until hot. Add the salmon pieces and cook until just cooked through but still slightly pink in the center, 2 to 3 minutes on each side. Remove the salmon to a plate.
- Cut the brioche into triangles and spread with the avocado aioli. Top with the tomatoes, arugula, bacon pieces and the salmon. Drizzle with the red wine vinegar and olive oil before serving.
- Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 473 |
| Total Fat | 40 g |
| Saturated Fat | 7 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 4 g |
| Sugar | 1 g |
| Protein | 14 g |
| Cholesterol | 54 mg |
| Sodium | 386 mg |
Reviews
The seasoning on the fish had a great taste and cooking it in bacon grease! i meannn