Blts Sliders

Name: Blts Sliders
Ingredients: 4 four ounce portions of Alaskan salmon (I used sockeye) bones removed; Aleppo pepper, to taste; 8 soft dinner rolls - I used snowflake rolls; 1 very ripe avocado - skin and seed removed.; 1 bunch watercress (chopped - about 1 cup); 2 teaspoons lemon juice; 2 teaspoons soy sauce; 1/4 teaspoon sugar; 2-3 slices, bacon - cooked but not to crisp. Broken into 8 chunks; 1 14 ounce can chopped tomatoes (I used san marzanos); 2 tablespoons sugar; 1/2 cup chopped onion; 1 tablespoon fresh thyme leaves; 1/2 teaspoon kosher salt; 1 clove garlic, minced

15 ingredients

6 steps

Ingredients

4 four ounce portions of Alaskan salmon (I used sockeye) bones removed
Aleppo pepper, to taste
8 soft dinner rolls - I used snowflake rolls
1 very ripe avocado - skin and seed removed.
1 bunch watercress (chopped - about 1 cup)
2 teaspoons lemon juice
2 teaspoons soy sauce
1/4 teaspoon sugar
2-3 slices, bacon - cooked but not to crisp. Broken into 8 chunks
1 14 ounce can chopped tomatoes (I used san marzanos)
2 tablespoons sugar
1/2 cup chopped onion
1 tablespoon fresh thyme leaves
1/2 teaspoon kosher salt
1 clove garlic, minced

Directions

1

First, make the tomato jam. In a small saucepan add the olive oil over medium high heat. Add the onions and cook for 10 minutes - until soft.
2

Add the garlic, thyme, sugar, salt, and tomatoes (with juice) to the onions. Cook over medium heat for 15 minutes - or until most of the liquid has evaporated and the consistency is thick. Season with salt and pepper.
3

Avo puree - in a food processor add the avocado, watercress, soy, lemon juice and sugar. Puree until smooth. Season with salt and pepper.
4

Cut each 4 ounce portion of salmon into two - about equal size. Season the salmon pieces with salt and Aleppo pepper (to taste) I used just a sprinkling of the pepper - increase if you like more heat (if you aren't familiar with Aleppo - I find it to be a similar heat level to crushed red pepper).
5

Heat 1 tablespoon of olive oil in a non-stick pan over medium high heat. Add the salmon filets, skin side down and cook for about 3 minutes. This will of course depend on how big your filet is and how you like your salmon but I wait until I see the cooked salmon on the side move about 1/3 up the fillet. Then flip and cook for an additional 1 - 2 minutes, depending on your desired doneness. Remove from heat.
6

To serve - slice a dinner roll and place one piece of salmon, 1 tablespoon of the tomato jam, 1 slice of bacon and 1 tablespoon of the avo puree on the top bun. Enjoy!