Monday, September 13, 2010
What an extraordinary take an a classic BLT! I loved incorporating my newfound love of salmon into one of our favorite weeknight meals! If I hadn't been so full after eating mine, I totally would've gone for a second helping. Delish! (Now, I usually will cook the whole package of bacon. Just refrigerate whatever leftovers you have--they make great bacon bits when chopped up, just waiting to be added to your salad!)
Inspired by Get-Togethers with Gooseberry Patch
1 package of bacon
4 pieces of salmon
pieces of romaine lettuce
8 slices of tomato
8 slices of red onion
1/2 cup mayo
1/2 tsp. canned chipotle pepper in adobo sauce, minced
1 tsp. adobo sauce from canned chipotle
Combine all ingredients and mix well.
Cook bacon until slightly crispy; transfer to a paper-towel lined plate to drain.
Drizzle some olive oil in a grill pan; cook salmon over medium heat until opaque, turning once to cook the other side. Season with salt and pepper.
To assemble: spread chipotle mayonnaise over the inside of the top bun. Place salmon on the bottom half of the bun, and layer bacon, lettuce, tomato, and red onion.