Meals for New Parents: Roasted salmon BLTs with herbed mayo

Meals for New Parents: Roasted salmon BLTs with herbed mayo

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Salmon is gorgeous served cold on pretty open-face sandwiches. Wild salmon is rich in healthy fats along with myriad other nutritional benefits. Buy this nourishing and satisfying protein choice skinless or remove the skin after baking.

Featured in: Delicious drop-off dinners for new parents


1 lb (500 g) wild salmon fillet, cut into 2 equal pieces
3 tablespoons olive oil
Salt and freshly ground pepper
1 lemon, thinly sliced
8 slices thick crusty bread, such as Pugliese or ciabatta
1 clove garlic, halved lengthwise
12 slices thick-cut bacon

Herbed mayonnaise
1/3 cup (3 fl oz/80 ml) mayonnaise
2 tablespoons chopped fresh tarragon
2 tablespoons chopped fresh basil
1 tablespoon fresh lemon juice
Salt and freshly ground pepper

2 ripe tomatoes, sliced
2 cups (2 oz/60 g) loosely packed baby arugula


Preheat the oven to 425°F (220°C).

Brush the salmon pieces on all sides with 1 tablespoon of the olive oil and place them on a baking sheet. Season with salt and pepper and top with a few thin lemon slices. Bake in the oven until the salmon is light pink throughout, 12 to 15 minutes. Remove from the oven and let cool. Wrap tightly in plastic wrap and chill in the refrigerator for at least 1 hour or up to overnight. Once the salmon is chilled, using a fork, flake into large pieces (about 1 inch/2.5 cm).

Preheat the broiler. Brush the bread slices with the remaining 2 tablespoons olive oil and lightly season with salt and pepper. Arrange on a baking sheet and slip under the broiler 3 to 4 inches (7.5 to 10 cm) from the heat source. Toast the bread until golden around the edges, 1 to 2 minutes. Remove from the oven and immediately rub one side of each slice with the cut side of the garlic. Set aside.

Cook the bacon in a frying pan over medium-high heat until crispy, about 8 minutes. Transfer to a plate lined with paper towels to drain. When cool enough to handle, tear each slice in half.

To make the herbed mayonnaise, in a bowl, stir together the mayonnaise, tarragon, basil, and lemon juice. Season to taste with salt and pepper and refrigerate until ready to serve.

To assemble, spread the herbed mayonnaise on top of a slice of toasted bread and top with the salmon, bacon, tomato slices, and arugula. Serve with the remaining lemon slices.

To pack: Pack the flaked salmon, toasted bread, and herbed mayonnaise in separate airtight containers. Pack the tomato slices, bacon pieces, arugula, and extra lemon slices in separate zippered plastic bags or small airtight containers. Include a note with instructions for how to assemble. The salmon and dressing will keep, tightly covered, for up to 1 day in the fridge.

Makes 8 open-face sandwiches

Photos by Thayer Allyson Gowdy

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