Salmon BLT Sandwich with Cajun Remoulade Sauce
This Salmon BLT Sandwich has it all- crispy bacon, roasted tomatoes, a savory Cajun sauce, and tender salmon all sandwiched in toasted bread.
Ingredients
- 2 ¼ -½ lb salmon fillets skin off
- 4 slices bread such as sourdough or sweet Hawaiian, toasted
- 4 slices bacon cooked
- Arugula
- 1 tablespoon extra virgin olive oil
For Tomatoes:
- 2 Roma tomatoes
- 1 tablespoon extra virgin olive oil
- Sprinkle dried herbs such as Italian seasoning, thyme, or oregano
- Sprinkle Kosher Salt
For Sauce:
- ¼ cup mayo
- 2 teaspoon stone ground mustard
- 2 teaspoon minced garlic
- 2 teaspoon creamed horseradish
- ½ teaspoon Worcestershire
- ½ teaspoon lemon juice
- ½ teaspoon Cajun seasoning
- ¼ teaspoon paprika
- Salt & pepper to taste
- dill relish optional
Instructions
- Roast Tomatoes: pre-heat oven to 325F. Meanwhile, brush a baking sheet with a light layer of olive oil. Slice tomatoes to ¼ of an inch thick and arrange on baking sheet in a single layer. Drizzle more olive oil over tomato slices and sprinkle with kosher salt and dried herbs. Roast tomatoes for 15-20 minutes until tender.
- Pan-Fry Salmon: heat 1 tablespoon of olive oil in a frying pan over medium-high heat. Pat salmon fillets dry with a paper towel and lightly season with kosher salt & pepper. Once pan has heated, add salmon fillets. Allow to cook undisturbed 3-6 minutes depending on thickness of fillets. Look at the side of the fillet, once it has turned opaque about ⅔ of the way up, it's ready to flip. Flip fish and allow to cook for another 1-3 minutes until desired doneness is reached.
- Mix Sauce: mix all sauce ingredients in a small mixing bowl. Refrigerate until ready to use.
- Construct & Serve: lay a piece of toasted bread on a plate. Top with some sauce, followed by arugula, roasted tomatoes, and bacon. Add salmon, more sauce, and top with remaining toasted bread. Enjoy!
Notes
- Arugula- arugula has a stronger flavor than most salad greens- often described as peppery and peanuty with a bit of spice.
- Cajun Seasoning- a savory blend generally consisting of paprika, cayenne, garlic powder, pepper, oregano, and various other spices. The exact blend will vary brand to brand.
- Creamed Horseradish- a smooth and creamy condiment with a spicy tang. It can usually be found near the ketchup & mustard in most grocery stores.
- Optional Additions- fried egg, thinly sliced red onion, dill pickle relish, avocado or thinly sliced cucumber.
- Thicker cuts of salmon will require additional cooking time.
- Salmon skin can be left on and is edible when cooked correctly. Pan-fried salmon skin creates a wonderful crispy layer.
- Have an air-fryer? Both salmon and bacon can be cooked in it for easy prep and clean up. For bacon, air-fry at 350F for 8-12 minutes. For fresh salmon, air-fry at 390F for 6-10 minutes depending on thickness of fillet and desired doneness.
- If using a full fillet to be cut into smaller portions, slice before cooking.
- Extra Remoulade-can be stored in the refrigerator in an air-tight container for up to 5 days. It's great on crab cakes & salads!
- Need an easier sauce? Try garlic mixed with mayo or ketchup & mayo (fry sauce is good on everything).
- Toasting the bread helps keep it's structure when exposed to sauce and other moist ingredients.
- Nutritional Information-is an estimate only and will vary based on specific ingredients used.
Nutrition
Calories: 644kcalCarbohydrates: 42gProtein: 33.5gFat: 38.6gSaturated Fat: 7.6gCholesterol: 76.5mgFiber: 2.6gSugar: 4.6g
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