Recipe
Author
Hy-Vee Test Kitchen
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Description
For an adventurous version of the classic BLT sandwich, add grilled salmon and a spicy garlic mayo spread.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| ¼ c. Hy-Vee mayonnaise | ||
| 1 clove(s) garlic, minced | ||
| 1 tbsp. fresh lemon juice | ||
| ⅛ tsp. cayenne pepper | ||
| ⅛ tsp. smoked paprika | ||
| 1 lbs. Alaska wild salmon fillets, with skin on | ||
| 1 tbsp. Hy-Vee Select olive oil | ||
| Hy-Vee kosher sea salt and Hy-Vee black pepper, to taste | ||
| 4 Hy-Vee Bakery ciabatta rolls, split and toasted | ||
| 8 slice(s) Hy-Vee bacon, crisp cooked and drained | ||
| 1 Roma tomato, sliced | ||
| 4 lettuce leaves |
Directions
- Lightly grease grill rack.
- Preheat a charcoal or gas grill for direct grilling over medium-high heat.
- For spicy garlic mayo, in a small bowl combine mayonnaise, garlic, lemon juice, cayenne pepper and smoked paprika; set aside.
- Rinse salmon; pat dry. Cut fillets into four (4 ounce) pieces. Brush salmon with 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. Divide salmon, bacon, tomato and lettuce evenly among rolls.
Nutrition facts
Servings
550 Calories per serving
Amounts Per Serving
- Total Fat: 28g
- Cholesterol: 85mg
- Sodium: 770mg
- Total Carbohydrates: 36g
- Protein: 33g
Daily Values
0%
Vitamin A 40%
0%
Vitamin C 10%
0%
Iron 20%
0%
Calcium 2%
Recipe Source:
Hy-Vee Seasons Summer 2015.