Salmon BLT Sandwich
with Green Onion Mayo and Green Salad- Salmon
- Wheat
- Barley
- Mustard
- Egg
- Tree nuts
- Sesame
- Soy
- May contain traces of allergens
- Sulphites
- Wheat
- Fish
- Milk
- Mustard
Ingredients: Salmon fillets • Sandwich bun (barley, wheat) (unbleached untreated enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) • Baby tomato • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • Lemon • Mayonnaise (mustard, egg) (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) • Green onion.
Ingredients
250 g
Salmon Fillets, skin-on
(Contains: Salmon)
100 g
Bacon Strips
2 unit(s)
Sandwich Bun
(Contains: Wheat, Barley May be present: Tree nuts, Sesame, Soy)
4 tbsp
Mayonnaise
(Contains: Mustard, Egg May be present: Soy, Sulphites, Wheat, Fish, Milk, Mustard, Sesame)
113 g
Baby Tomatoes
113 g
Spring Mix
2 unit(s)
Green Onion
1 unit(s)
Lemon
Not included in your delivery
0.13 tsp
Pepper*
0.13 tsp
Salt*
¼ tsp
Sugar*
1 tbsp
Oil*
Nutrition facts
Cooking Steps
- Before starting, preheat the broiler to high.
- Wash and dry all produce.
- Heat a large non-stick pan over medium.
- Using scissors, cut bacon strips in half crosswise.
- When hot, add bacon. (NOTE: For 4 servings, cook bacon in batches.) Cook for 5-8 min, flipping occasionally, until crispy.**
- Remove the pan from heat. Using tongs, transfer bacon to a paper towel-lined cutting board. Set aside. Discard all but 1 tbsp (2 tbsp) bacon fat.
- Meanwhile, halve tomatoes.
- Thinly slice green onions.
- Zest, then juice half the lemon (whole lemon for 4 servings).
- Pat salmon dry with paper towels. Season with salt and pepper.
- Reheat the same pan with bacon fat (from step 1) over medium-high.
- When the pan is hot, add salmon, skin-side down. Cook for 3-4 min, until browned. Flip salmon and continue cooking for 2-3 min, until cooked through.**
- Transfer salmon to a medium bowl to cool slightly. (NOTE: If you like your salmon cooled rather than warm, place the bowl in fridge.)
- Halve buns.
- Arrange buns directly on the middle rack of the oven, cut-sides up. Toast for 3-4 min, until golden. (TIP: Keep an eye on them so they don't burn!)
- Meanwhile, to a large bowl, add half the lemon juice, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then whisk to combine.
- Add tomatoes and spring mix, then toss to combine.
- When salmon is cool, remove and discard salmon skin. Keeping salmon in the medium bowl, use two forks to break salmon into bite-sized pieces.
- To the medium bowl with salmon, add green onions, 1/4 tsp (1/2 tsp) lemon zest, any remaining lemon juice and half the mayo, then toss to combine.
- Spread remaining mayo onto cut sides of buns.
- To the bottom buns, add salmon, bacon and some salad. Cut sandwiches in half.
- Divide salmon BLTs and remaining salad between plates.
If you've opted to get salmon, pat salmon dry with paper towels. Season with salt and pepper. When the pan is hot, add salmon, skin-side down. Cook for 3-4 min, until browned. Flip salmon and continue cooking for 2-3 min, until cooked through.** Transfer salmon to a medium bowl to cool slightly.
When salmon is cool, remove and discard salmon skin. Keeping salmon in the medium bowl, use two forks to break salmon into bite-sized pieces. Follow the rest of the recipe as written.
