Salmon BLT

17 ingredients
12 steps

Ingredients

  • 1 cup mayonnaise
  • 2 tablespoons vietnamese chili paste (aka sambel olek or may substitute spicy Thai chili sauce)
  • 14 cup white cornmeal
  • 2 tablespoons panko breadcrumbs
  • 14 teaspoon dried thyme
  • 14 teaspoon dried oregano
  • 14 teaspoon salt
  • 12 teaspoon fresh ground black pepper
  • 34 teaspoon chili powder
  • 4 salmon fillets, skin removed (each fillet should weigh about 6 ounces)
  • salt
  • fresh ground pepper
  • olive oil
  • 8 slices potato bread
  • fresh arugula
  • 12 slices fresh tomatoes
  • 12 slices bacon, fried crisp and drained

Directions

  1. 1
    To make the spicy mayonnaise: combine ingredients until well blended; refrigerate until ready to use.
  2. 2
    To make the seasoned cornmeal crust mixture: add ingredients to the container of a food processor; blend well.
  3. 3
    Transfer mixture to a wide bowl or pie plate; set aside.
  4. 4
    To make the sandwiches: season the salmon with salt and pepper.
  5. 5
    Dredge the fillets in the seasoned cornmeal crust mixture and set aside.
  6. 6
    In a large skillet, add enough olive oil to coat the bottom of the pan.
  7. 7
    Heat the oil to a low smoke; add the salmon fillets and fry them, turning once.
  8. 8
    Cooking time depends on the thickness of the fillets and the desired degree of doneness; do not over cook the salmon.
  9. 9
    Spread each slice of potato bread with the spicy mayonnaise on one side.
  10. 10
    On 4 slices of bread, place arugula leaves to cover, add 3 slices of tomato and 3 slices of bacon to each.
  11. 11
    Add the fried salmon fillet and cover with remaining slices of bread.
  12. 12
    Slice the sandwich in half and serve immediately.

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