FOR THE SPICY GARLIC MAYO:
1/4 C mayonnaise
1 clove garlic, minced
1 T fresh lemon juice
1/8 tsp cayenne pepper
1/8 tsp smoked paprika
FOR THE SANDWICHES:
1 lb Alaska wild salmon fillet (skin on)
1 T of The Olive Bin's Garlic Olive Oil
Sea salt and fresh ground black pepper, to taste
4 ciabatta rolls, split and toasted
8 slices bacon, cooked (to crispy) and drained
1 Roma tomato, sliced
4 large lettuce leaves
Salmon BLT's with Spicy-Garlic Mayo
Ingredients
Number Of Servings: 4
Directions
- Prepare charcoal or gas grill for direct grilling over medium-high heat.
- For mayo, combine mayonnaise, garlic, lemon juice, cayenne pepper, and smoked paprika; set aside.
- Rinse salmon; pat dry. Cut fillet into four pieces (4 oz each). Brush salmon with olive oil. Season with salt and pepper. Grill salmon, skin side up, for 3 minutes. Turn and grill for 3 to 5 minutes more or until fish flakes easily with a fork. Remove skin and discard.
- To assemble sandwiches: Spread rolls with mayo mixture. Place one salmon piece on each roll. Divide bacon, tomato, and lettuce evenly among rolls; serve immediately.
Additional Info
Adapted from Hy-Vee "seasons" recipe
