Salmon BLT with Chive Mayo

I first had a salmon BLT at one of Steve’s and my favorite little restaurants, Cafe Bink.  Cafe Bink is a little bistro in Cave Creek, AZ, which is a beautiful, small, western town just 15 miles east, northeast of our house.  Cave Creek is a wonderful place to play and eat.  We’ve taken many out-of-town guests there to explore, and it never disappoints.

BLTs have been near the top of my list of favorite sandwiches ever since I first had one as a little girl, after we moved to the US from Brazil.  There is just something incredibly brilliant in the combination of lightly toasted bread, crunchy, chewy bacon, sliced tomatoes, and fresh lettuce, with mayo.  Simple.  But still brilliant.  I never imagined it could be elevated even further.  But add a seared salmon filet, and it goes from brilliant to magical.

Steve travels a lot for work, so I often need to cook for one.   That’s not always easy to do.  In my life, I try to exercise portion control, use fresh (non-processed) ingredients as much as I can, and live low-carb.  There’s no perfect way to do that, but I always try to prioritize it.

I also don’t like to waste food by letting it go uneaten and/or throwing it away.  If you follow me, you know I REALLY don’t like to throw good food away.  Because of that, I sometimes struggle to find a recipe that will inspire you, while still meeting my dietary needs and personal standards.

This salmon BLT is a perfect, one-portion meal, that meets most of my objectives.  It is also easily scalable to make as many as you need.  And the flavor is SO amazing.  Because it is not only worthy of all the praise I heaped on the traditional BLT, but the addition of a juicy, perfectly seared salmon filet, adds so many layers it isn’t even funny.

so let’s make a salmon BLT with Chive Mayo

The Cafe Bink salmon BLT used apple wood smoked bacon, which is delicious.  And, if I recall, theirs also featured their famous roasted garlic aioli.  Well, it’s a bit tough to make a small portion of roasted garlic aioli, so I chose a chive mayo instead.  And, to be perfectly honest, when I tried apple wood smoked bacon for this recipe, I was underwhelmed. The flavor was too mild, and the bacon disappeared. That’s why I use a thick-sliced peppered bacon.

Finally, I really recommend a 5-oz. salmon portion (which is a pretty standard grocery store offering) because it is skinless.  I also recommend that you ask for a tail piece, because it is not only wider, but also thinner.  If the salmon is too thick, it over-powers the sandwich.

This is really a one-pan meal.

Start by mixing the mayo, lemon juice, chives, and salt.

Then take it to the refrigerator to let the chive flavor infuse the mayo.

Brush one side only of the two slices of sourdough bread with olive oil, and toast both sides in a pre-heated cast iron skillet.

The skillet should be heated to medium-high heat.

Once lightly toasted on both sides, remove and set aside to cool.

Then cook the bacon in the same skillet, over medium-high heat as well.

You want to caramelize the bacon, but not make it too crunchy.  You want some chewiness when you bite into the sandwich

Once cooked, remove the bacon and set it aside.

Reduce the flame to medium low and immediately add the salmon filet to the hot pan with bacon grease.  The salmon should be seasoned on both sides with salt and pepper.

Sear both sides in the hot pan, about 2-3 minutes per side.

Remove from the pan and set aside.

Then assemble your sandwich.

1. olive oil-side in
2. chive mayo on both sides
3. lettuce, bacon, tomato slices, seared salmon
4. second side on top

And you get this beauty.

Juicy, toasted, tons of flavor, fresh, tender, crispy, chewy…  Seriously?  All that in one bite?  The side of chips is there for artistic flair, because I can guarantee you, the sandwich can stand alone.  On stilts!  I mean, right up there!

Salmon BLT with chive mayo, everyone! THE bomb…

Salmon BLT with Chive Mayo

Lori

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Prep Time 5 mins

Cook Time 25 mins

Total Time 30 mins

Servings 1 sandwich

Ingredients

  

• FOR THE CHIVE MAYO
• 4 tablespoons mayonnaise
• 1 teaspoon fresh lemon juice
• 2 tablespoons chopped chives
• 1 pinch salt
• FOR THE SANDWICH
• 1 5- ounce portion salmon filet skinless, tail section
• 2 slices peppered bacon sliced thick
• 1 leaf butter lettuce
• 3 slices ripe tomato
• 2 slices sourdough bread
• 1 tablespoon olive oil
• Salt
• Pepper
• Chive Mayo

Instructions

 

• Start by mixing the ingredients for the chive mayo.
• Refrigerate until ready to use.
• Heat a cast iron skillet to medium high.
• Brush one side each of the slices of sourdough bread.
• Toast both sides of the bread slices until lightly toasted, about 4 minutes per side.
• Remove from heat and set aside to cool.
• In the same skillet, fry the slices of bacon until caramelized but still chewy.
• Remove from heat and set aside to cool.
• Reduce the flame to medium low and immediately place the salmon filet in the skillet, seasoned on both side with salt and pepper.
• Cook until seared on both sides, about 2-3 minutes per side.
• Remove from heat and set aside to cool.
• Place the sourdough slices, olive oil-side up, on a cutting board.
• Spread a generous portion of chive mayo on both slices.
• On one slice, add the lettuce leaf, the bacon, layer the tomato slices, and finally, top with the seared salmon.
• Top with the other slice, and cut the sandwich down the middle.
• Serve plain, with potato chips, French fries, or other side of choice.

Notes

This recipe makes chive mayo for more than 1 sandwich. Or save for other uses.