Bridget's Recipe Corner

 

Thanks to Liana for sharing this week's recipe with us. A couple of weeks ago she told me about these delicious salmon blts she had made. Given the fact I'm still wrapping up details for our first charity wine tasting (tonight at Lonetree Golf Club & Hotel 6-8pm, tickets available at the door, over 100 fabulous wines and yummy snacks...great wines for a great cause. Not to be missed!), I was thrilled to have something for the recipe corner. These sandwiches sound like a great alternative to your basic grilled salmon. I think I know what I'm making this weekend.

GRILLED SALMON BLTS with LEMON HERB MAYO 

4 FILETS OF SALMON ABOUT ½ INCH THICK WITH NO SKIN
OLIVE OIL
SALT AND PEPPER
2 SLICES OF PEPPER BACON PER FILET
LEAFY GREEN VEGETABLE (I LOVE ARUGULA)
TOMATO SLICES
½ CUP LOW FAT MAYONNAISE
2TBSP DIJON MUSTARD
ZEST AND JUICE OF ONE LEMON
ONE HANDFUL FRESH OREGANO, CHOPPED
ONE HANDFUL FRESH DILL, CHOPPED

GOOD QUALITY BUNS 

Fry bacon in a pan, drain on paper towels and set aside. Lightly rub olive oil on both sides of salmon and season with salt and pepper. Turn on your grill. While your grill is heating up, mix together the mayo, mustard, lemon zest and juice, oregano and dill, season with salt and pepper. Cook salmon fillets on the grill about 2 to 3 minutes per side or to your preference. Toast the buns at the last minute if you wish. Build your sandwich and enjoy.  These are delicious with homemade kettle chips or whatever you are in the mood for.