Grilled Salmon BLT with Charred Scallion Mayo Recipe

Ingredients

Seafood and Meat

• 8 slices bacon, cooked until crispy
• 2 pounds salmon filet

Seasonings

• 2 teaspoons smoked paprika
• 2 teaspoons dried oregano
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• kosher salt to taste
• freshly ground black pepper to taste
• ½ teaspoon crushed red pepper flakes, optional

Bread and Vegetables

• 8 slices sourdough bread
• 6 scallions, cleaned and ends trimmed
• 2 tomatoes, thinly sliced
• 1 head romaine or green leaf lettuce

Condiments

• ½ cup mayonnaise

Instructions

1. Prepare the bacon either in a skillet or oven until it is crispy. This can be done in advance and stored refrigerated.
2. Heat your grill to a temperature between 400 and 450 degrees Fahrenheit to prepare for grilling the salmon, bread, and scallions.
3. Pat the salmon dry with a towel. In a small bowl, mix smoked paprika, dried oregano, kosher salt, pepper, onion powder, garlic powder, and optional crushed red pepper flakes. Sprinkle this seasoning mixture evenly over the salmon filet.
4. Place the seasoned salmon on the grill. Close the grill lid and cook for 6 to 8 minutes, or until the flesh is opaque and pink. Remove from grill and let rest for 5 minutes.
5. While the salmon cooks, place the sourdough slices on the grill and cook 1 to 2 minutes per side until grill marks appear. Also grill the scallions for about 5 minutes, turning occasionally until charred and softened.
6. Remove grilled scallions from heat and slice them. Stir the sliced scallions into the mayonnaise to create the scallion mayo spread.
7. Cut the large salmon filet into pieces roughly the size of the bread slices. Spread about 1 tablespoon of scallion mayo on each slice of grilled sourdough. On one slice, layer lettuce, a piece of salmon, tomato slices, and bacon. Top with another bread slice spread with scallion mayo. Slice the sandwich and serve immediately.

Notes

• Cooking bacon ahead of time saves prep time for assembling the sandwich.
• Adjust seasoning quantities to taste, especially salt and crushed red pepper flakes.
• Use fresh and firm romaine or green leaf lettuce for best texture.
• Char grilling scallions adds a smoky flavor to the mayo, but raw scallions can be used as a substitute.
• This sandwich is best served fresh to keep bread from becoming soggy.

Nutrition

Calories: 650kcal | Carbohydrates: 45g | Protein: 55g | Fat: 35g | Saturated Fat: 10g | Trans Fat: 0g | Cholesterol: 100mg | Sodium: 700mg | Fiber: 5g | Sugar: 8g