Salmon BLT Sandwiches
Salmon BLT Sandwiches with juicy tomatoes, crisp lettuce, salty bacon, and a tender flaky salmon fillet between two slices of honey wheat bread.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
- 1 pound hickory smoked bacon
- 1 tablespoon extra-virgin olive oil
- 1 pound skinless salmon fillet
- 8 slices bread
- 1 cup romaine lettuce
- 1 small tomato sliced
Yogurt Dill Sauce:
- ½ cup low-fat Greek yogurt
- 1 teaspoon dried dill
- 1 tablespoon fresh lemon juice
- 1 tablespoon chives chopped
- Kosher salt and fresh cracked black pepper to taste
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.
Spread the yogurt mixture on 4 pieces of bread and top with the lettuce.
Add the salmon, tomato and a few slices of bacon and top with another slice of bread.
Recipe adapted from Woman's Day Kitchen
You could always cook the bacon the traditional way in a pan; working in batches, cook the bacon in a large pan over medium-low heat until crisp, 5 to 10 minutes
Calories: 841kcal | Carbohydrates: 31g | Protein: 45g | Fat: 58g | Saturated Fat: 17g | Cholesterol: 138mg | Sodium: 1104mg | Potassium: 920mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1205IU | Vitamin C: 2.9mg | Calcium: 138mg | Iron: 3.6mg
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