Sunday, July 13, 2014

Salmon BLT's with Lemon-Dill Mayonnaise

I love BLT's and I love salmon, so why not pair the two? Add a creamy lemon-dill mayonnaise and you have a toothsome take on everybody's favorite sandwich. I keep the skin on the salmon filets when grilling to prevent them from falling apart. Then I remove it before putting together the sammy's . I grill the bread with the salmon for a total out-doors taste.

INGREDIENTS:

  • 2/3 CUP HELLMANNS MAYONNAISE
  • 4 TEASPOONS CHOPPED FRESH DILL
  • 2 TEASPOONS LEMON ZEST
  • 8 SALMON FILETS WITH SKIN ON, 1-INCH THICK { ABOUT 6 OUNCES EACH }
  • 1/2 TEASPOON SALT
  • 1/4 TEASPOON GROUND BLACK PEPPER
  • 16 CENTER SLICES { 1/2-INCH THICK } COUNTRY-STYLE BREAD
  • 8 ROMAINE LETTUCE LEAVES
  • 4 RIPE MEDIUM PLUM TOMATOES, SLICED
  • 12 SLICES BACON, COOKED UNTIL CRISP AND EACH BROKEN IN HALF

DIRECTIONS:

  1. LIGHTLY GREASE GRILL RACK. PREPARE OUTDOOR GRILL FOR COVERED DIRECT GRILLING OVER MEDIUM HEAT.
  2. IN A SMALL BOWL, STIR MAYONNAISE, DILL AND LEMON ZEST UNTIL MIXED, SET ASIDE. SPRINKLE SALMON WITH SALT AND PEPPER.
  3. PLACE SALMON, SKIN SIDE DOWN, ON HOT GRILL RACK OVER MEDIUM HEAT. COVER GRILL AND COOK UNTIL SALMON IS OPAQUE THROUGHOUT, ABOUT 10 TO 12 MINUTES, WITHOUT TURNING OVER.
  4. SLIDE A THIN METAL SPATULA BETWEEN SALMON FLESH AND SKIN AND TRANSFER TO A PLATE; DISCARD SKIN IF YOU WISH.
  5. MEANWHILE, PLACE BREAD ON GRILL RACK AND COOK 1 MINUTE ON EACH SIDE, UNTIL LIGHTLY TOASTED.
  6. SPREAD LEMON-DILL MAYONNAISE ON 1 SIDE OF TOASTED BREAD SLICES. PLACE 1 LETTUCE LEAF, FOLDING TO FIT, ON EACH OF 8 BREAD SLICES.
  7. TOP WITH 2 TO 3 TOMATO SLICES, 1 SALMON FILET, 3 PIECES BACON, AND ANOTHER BREAD SLICE.

ACTIVE TIME: 15 MINUTES
TOTAL TIME: 26 MINUTES
MAKES: 8 SANDWICHES