Salmon BLT with Roasted Red Pepper Aioli

Ingredients

• Chum salmon

  Fish, raw

  300g

• Bacon

  Raw, cured pork

  600g

• Tomatoes

  Green, raw

  6 slice or wedge or 120g

• Lettuce

  Romaine or cos, raw

  400g

• Sourdough bread

  French or vienna

  600g

• Greek yogurt

  Plain, whole fat

  ½ cup or 120g

• Mayo

  Classic - Kroger

  8 tbsp or 112g

• Red bell pepper

  Sweet, raw

  2 large (2-1/4 per pound, approx 3-3/4" lo or 328g

• Garlic

  Raw

  3 clove or 9g

• Green Olives with Harissa

  Graze

  50g

• Lemons

  Raw, with peel

  1 fruit without seeds or 108g

• Salt

  Table

  2 ½ tsp or 15g

• Pepper

  Spices, black

  1 tsp or 2g

• Butter

  Unsalted

  1 tbsp or 14g

Directions

1. Salmon BLT with Roasted Red Pepper Aioli
2. Preheat oven to 400 degrees. On a lined baking sheet, add red peppers that have been cored, deseeded & sliced into fours. Spray tops with olive oil. Then place in the oven for 35 minutes
3. Then once time is up they should look a bit charcoaled on top like you see below. Give them about 2 minutes to cool. Then take a fork & start peeling the top skin away. if you start at the top or at an opening where it is charcoaled it will easily pull away. Peel all the skins away.
4. Place the roasted red peppers in high power blender with the greek yogurt, mayo, 1 garlic clove minced, 1 tsp salt, 2 tbsp fresh lemon juice & harissa paste. Blend until full combined, then transfer to air tight container & refrigerate until sandwiches are ready.
5. Next cook bacon based on your cooking preference. We love to cook on skillet with aluminum foil covering top, or oven at 400 for about 15 minutes. Whatever way you'd like. Then transfer to plate to cool & dab excess grease off.
6. In large frying pan add 2 garlic cloves minced, spray with olive oil. Turn to medium heat. Then start to work on salmon. Place 3 salmon filets on plate & pour the garlic ghee over it & the rest of the lemon juice from the lemon about 2 tbsp. Then sprinkle with remaining salt & pepper.
7. Then place your salmon skin side up into the frying pan with the garlic & olive oil. Cook on this side for for 4 minutes.
8. Flip ( using tongs or spatula, I find tongs can break it apart easier, which we don't want so just be cautious) Cook skin side for 4 more minutes ( 5 for more well done salmon). Feel free to keep on longer or take off sooner, it really matters to your preference. However, the more raw the salmon the harder it is for it to stay together on the sandwich. So just keep that in mind.
9. Take salmon off & flip it onto the plate with skin side up. Then you will be able to easily peel the skin off the backside of the salmon. Then with the spatula scrape away the excess gray from under the skin. Then let rest while you toast the bread.
10. Once bread is toasted start to layer! Roasted Red Pepper Aioli, lettuce, tomato, bacon & then place the whole salmon filet on the long piece of bread. Then you will end up cutting the filet in half when you cut the sandwich in half! Then pour some more aioli in a little cup to dip in while you eat. Enjoy your SBLT! You won't be sorry!
11. (source: https://www.honestgrubhonestfoodie.com/the-best-salmon-blt/)