Salmon BLTs have become the go-to meal at my house this summer. They present such a rich flavor profile -- bold, buttery salmon, salty bacon, sweet tomatoes, and fresh lettuce -- that they work equally well for brunch or dinner. They pair well with a refreshing glass of sparkling water or a nice Riesling or even your morning cup of coffee!
I made them Kentucky Proud by adding tomatoes from my garden and thick, crusty bread from Blue Dog Bakery.
- 10-12 slices center-cut bacon
- 4 salmon filets
- 1 large or 2 small tomatoes, sliced
- 1 head Bibb or Butter lettuce
- 1 loaf bread
- lemons, scallions, and chives for garnish
- mayonnaise or aioli if desired
- Cut bacon strips in half and arrange in large cast iron skillet. Place in 375 degree pre-heated oven for 15-20 minutes or until desired crispness. Set bacon in paper towel-lined plate and reserve grease.
- Add 2-3 tablespoons of bacon grease to non-stick skillet and place burner on high heat. When oil is heated, add salmon filets. Sear each side, then allow to cook through. (About 8-10 minutes total cooking time.)
- Slice bread and lightly toast.
- Serve as open-faced sandwiches