For my rendition of the salmon BLTA, I used my friend Eli’s salmon recipe and made extra of his secret sauce (which is not so secret anymore, since I’m sharing it on the blog!). The sweet and spicy tang of the sauce went perfectly with the smokiness of the bacon, the delicate flavor of the salmon, and the freshness of the tomato and avocado. I also toasted the ciabatta bread to add a little extra crunch. This sandwich is perfect for lunch on a hot summer afternoon, with a tall glass of iced tea.
1 ciabatta (can be any type of crusty bread, i.e. baguette, sourdough, etc.)
2-3 slices center-cut bacon
Handful of romaine and/or red lettuce, washed and rinsed
1 tomato, sliced
1 avocado, sliced
Eli’s secret sauce: 1 T mayo, ¾ T BBQ sauce, 1 t brown sugar
- Preheat the oven to 400°F.
- For Eli’s secret sauce, mix together the 1 T mayo, ¾ T BBQ sauce, and 1 brown sugar. (This makes enough for the salmon. For extra to spread on the salmon, I would double the recipe.)
- Spoon the sauce over the salmon. Roast in the oven for 7-10 min until center is light pink. Set aside and cool.
- Cook the bacon in frying pan. Set aside to cool.
- In a separate pan, pour 1 t of extra virgin olive oil (and little bit of bacon drippings, optional). When oil is heated, put half of the ciabatta face down onto the pan for approx. 2 min. until lightly browned and crispy. Flip and toast the other side. Do the same for the other half of the bread.
- Spread Eli’s sauce onto both sides of the bread. (If you don’t have the sauce, you can substitute plain mayo).
- Place salmon, lettuce, sliced tomato, and avocado onto the ciabatta.