Salmon BLT

Submitted by ratherbeswimmin

"From Matt's At The Market, Seattle, WA. Very good."

 

• Ready In: 45mins
• Ingredients: 17
• Serves: 4

ingredients

• Spicy Mayonnaise

• 1 cup mayonnaise
• 2 tablespoons vietnamese chili paste (aka sambel olek or may substitute spicy Thai chili sauce)

• Seasoned Cornmeal Crust Mixture

• 1⁄4 cup white cornmeal
• 2 tablespoons panko breadcrumbs
• 1⁄4 teaspoon dried thyme
• 1⁄4 teaspoon dried oregano
• 1⁄4 teaspoon salt
• 1⁄2 teaspoon fresh ground black pepper
• 3⁄4 teaspoon chili powder

• Sandwich

• 4 salmon fillets, skin removed (each fillet should weigh about 6 ounces)
• salt
• fresh ground pepper
• olive oil
• 8 slices potato bread
• fresh arugula
• 12 slices fresh tomatoes
• 12 slices bacon, fried crisp and drained

directions

1. To make the spicy mayonnaise: combine ingredients until well blended; refrigerate until ready to use.
2. To make the seasoned cornmeal crust mixture: add ingredients to the container of a food processor; blend well.
3. Transfer mixture to a wide bowl or pie plate; set aside.
4. To make the sandwiches: season the salmon with salt and pepper.
5. Dredge the fillets in the seasoned cornmeal crust mixture and set aside.
6. In a large skillet, add enough olive oil to coat the bottom of the pan.
7. Heat the oil to a low smoke; add the salmon fillets and fry them, turning once.
8. Cooking time depends on the thickness of the fillets and the desired degree of doneness; do not over cook the salmon.
9. Spread each slice of potato bread with the spicy mayonnaise on one side.
10. On 4 slices of bread, place arugula leaves to cover, add 3 slices of tomato and 3 slices of bacon to each.
11. Add the fried salmon fillet and cover with remaining slices of bread.
12. Slice the sandwich in half and serve immediately.