Salmon BLT
@ChefPonzio
This Smoked Salmon BLT has layers of flavor! Recipe ?
You can buy hot smoked salmon to make the recipe easier, but brining and smoking it yourself is so rewarding and delicious. If you are not a fan of smoked salmon, smoked trout or whitefish are delicious alternatives.
Honey Brine
3 cups cold water
3 Tbsp kosher salt
½ cup honey
Peel from 1 lemon
2 green onions, sliced
1 1-lb fresh salmon fillet
Smoked Salmon
Honey, to taste
BBQ seasoning, to taste
Salmon Salad
2 Tbsp Mayonnaise
Zest of 1 lemon
Juice of 1 lemon
1 celery stalk, chopped
1 Tbsp chopped fresh chives
2 Tbsp capers
Sandwich
2 slices marble rye bread
2 slices heirloom tomato
½ cup Smoked Salmon Salad
¼ cup arugula
2 slices cooked bacon
1. Make the honey brine: In a shallow dish large enough to fit the salmon fillet, combine the water, salt, honey, lemon peel and green onions and whisk until the salt is fully dissolved.
2. Place the salmon filet in the brine and let sit for 1 hour at room temperature.
3. Smoke the salmon: Remove the salmon from the brine and transfer to a piece of foil. Drizzle with the honey and sprinkle with the BBQ seasoning, then smoke at 275°F (135°C) until the internal temperature reaches 136°F (58°C).
4. Make the salmon salad: In a medium bowl, mix together the mayonnaise, lemon zest and juice, celery, chives and capers. 4. Break the smoked salmon into large chunks, then gently fold into the mayonnaise mixture.
5. Build the sandwich: Place the tomato slices on top of a piece of rye bread, then top with the salmon salad, arugula, bacon, and remaining slice of bread. Cut in half and serve.
6. Enjoy!
This Smoked Salmon BLT has layers of flavor! Recipe ?
You can buy hot smoked salmon to make the recipe easier, but brining and smoking it yourself is so rewarding and delicious. If you are not a fan of smoked salmon, smoked trout or whitefish are delicious alternatives.
Honey Brine
3 cups cold water
3 Tbsp kosher salt
½ cup honey
Peel from 1 lemon
2 green onions, sliced
1 1-lb fresh salmon fillet
Smoked Salmon
Honey, to taste
BBQ seasoning, to taste
Salmon Salad
2 Tbsp Mayonnaise
Zest of 1 lemon
Juice of 1 lemon
1 celery stalk, chopped
1 Tbsp chopped fresh chives
2 Tbsp capers
Sandwich
2 slices marble rye bread
2 slices heirloom tomato
½ cup Smoked Salmon Salad
¼ cup arugula
2 slices cooked bacon
1. Make the honey brine: In a shallow dish large enough to fit the salmon fillet, combine the water, salt, honey, lemon peel and green onions and whisk until the salt is fully dissolved.
2. Place the salmon filet in the brine and let sit for 1 hour at room temperature.
3. Smoke the salmon: Remove the salmon from the brine and transfer to a piece of foil. Drizzle with the honey and sprinkle with the BBQ seasoning, then smoke at 275°F (135°C) until the internal temperature reaches 136°F (58°C).
4. Make the salmon salad: In a medium bowl, mix together the mayonnaise, lemon zest and juice, celery, chives and capers. 4. Break the smoked salmon into large chunks, then gently fold into the mayonnaise mixture.
5. Build the sandwich: Place the tomato slices on top of a piece of rye bread, then top with the salmon salad, arugula, bacon, and remaining slice of bread. Cut in half and serve.
6. Enjoy!
