Salmon Blt

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 cup mayonnaise
• 2 tablespoons vietnamese chili paste (aka sambel olek or may substitute spicy thai chili sauce)
• 1/4 cup cornmeal
• 2 tablespoons panko breadcrumbs
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 3/4 teaspoon chili powder
• 4 salmon fillets, skin removed (each fillet should weigh about 6 ounces)
• salt
• fresh ground pepper
• olive oil
• 8 slices potato bread
• fresh arugula
• 12 slices fresh tomatoes
• 12 slices bacon, fried crisp and drained

Recipe

• 1 to make the spicy mayonnaise: combine ingredients until well blended; refrigerate until ready to use.
• 2 to make the seasoned cornmeal crust mixture: add ingredients to the container of a food processor; blend well.
• 3 transfer mixture to a wide bowl or pie plate; set aside.
• 4 to make the sandwiches: season the salmon with salt and pepper.
• 5 dredge the fillets in the seasoned cornmeal crust mixture and set aside.
• 6 in a large skillet, add enough olive oil to coat the bottom of the pan.
• 7 heat the oil to a low smoke; add the salmon fillets and fry them, turning once.
• 8 cooking time depends on the thickness of the fillets and the desired degree of doneness; do not over cook the salmon.
• 9 spread each slice of potato bread with the spicy mayonnaise on one side.
• 10 on 4 slices of bread, place arugula leaves to cover, add 3 slices of tomato and 3 slices of bacon to each.
• 11 add the fried salmon fillet and cover with remaining slices of bread.
• 12 slice the sandwich in half and serve immediately.