Avocado Salmon Six Pepper BLT

with Basil Mayo

Ingredients

Basil Mayonnaise

• 1 cup mayonnaise
• 1 tablespoon fresh lemon juice
• 1 clove garlic, chopped
• 1/2 cup chopped, fresh basil
• 1/8 teaspoon sea salt
• 1-1/2 teaspoons regular grind black pepper

Six Pepper Bacon

• 1/2 cup brown sugar
• 1 tablespoon six pepper blend
• 1/4 teaspoon cayenne pepper
• 8 slices thick-cut bacon

Avocado Salmon BLT

• 2 tablespoons olive oil
• 4 salmon fillets, 3 to 4 ounces, pin bones and skin removed
• 1/4 teaspoon sea salt
• 1/4 teaspoon regular grind black pepper
• 4 toasted soft French rolls
• 4 lettuce leaves, rinsed and dried
• 8 slices fresh avocado
• 8 tomato slices

Preparation

Basil Mayo:

1. Add mayonnaise, lemon juice, garlic, basil, salt and pepper to food processor and pulse until fully mixed. Put basil mayo in a bowl, cover and refrigerate until ready to assemble sandwiches.

Six Pepper Bacon:

1. Preheat oven to 350ºF. Combine brown sugar, six pepper blend and cayenne in a shallow bowl. Dredge each strip of raw bacon until it is fully covered. Place bacon on a parchment paper lined sheet tray. Bake for 20 minutes or until bacon is brown. Cool for several minutes, then remove and place on a separate plate.

Salmon:

1. Heat oil in large nonstick skillet over medium-high heat. Season the salmon fillets with salt and pepper. Sear the fillets in the hot pan until golden and cooked medium, about 3 to 5 minutes per side. Allow salmon to rest while preparing the toppings.

Sandwich Assembly:

1. Slather the toasted French roll with a generous amount of the basil mayo. Place the lettuce on the bottom of the roll and top with salmon, followed by 2 bacon slices, 2 avocado slices and 2 tomato slices. Top the sandwich. Repeat to make remaining sandwiches.

• Servings: 4
• Type: Lunch, Dinner, Entree
• Categories: Recipes
• Tags: Dinner, Entrée, Lunch, Seafood
• Print

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