Sarasotas Grilled Smoked Salmon Blt With Avocado Recipes

SMOKED SALMON BLT

Steps:

• In a medium skillet over medium-high heat, cook the bacon until crispy, about 3 to 4 minutes on each side. Remove from the skillet and drain on paper towels.
• In a small bowl, combine the mayonnaise, lemon zest, lemon juice, and fresh dill. Spread the lemon mayonnaise over 1 side of each slice of bread. Arrange the smoked salmon on 4 slices of the bread. Break the bacon in half and put on top of the smoked salmon. Top the bacon with 1/2 cup of arugula and arrange 2 to 3 tomato slices on top of the arugula. Cover with remaining slices of bread, lemon mayonnaise side down.
• Arrange the sandwiches on a platter and serve.

SARASOTA'S GRILLED SMOKED SALMON BLT WITH AVOCADO

Steps:

• Aioli -- Mix the mayo, basil and lemon zest. Chill until ready to assemble the sandwich. (This can be made ahead).
• Bacon -- Saute the bacon in a small pan on medium heat until crispy and brown. Set to the side on a paper plate with a paper towel so it can drain.
• Prepare Vegetables -- Dice up the avocado and toss with the bacon, and set to the side.
• Tomato Salsa -- I dice the tomatoes and the onions fairly fine. Drizzle with 1/2 teaspoon olive oil and 1/2 teaspoon red wine vinegar and toss.
• Stuff and Grill -- I like to use chibatta bread cut lengthwise and lightly scooped out, so you have a little room in the sandwich for the fillings. Lightly toasted on the grill or grill pan or in the oven for just a minute to give it crust so it doesn't soak up all the sauce.
• Spread the aioli on the bottom half, top with half the cheese slices, arugula, then the tomato and onion salsa, salmon, avocado and bacon mix, the other half of the cheese and the top bread layer also slathered with the aioli.
• Grill -- You can grill inside or outside. I like to put my cast iron on top as it grills just to give it a little weight to it as it cooks. It just takes 4-5 minutes per side to get golden brown and the cheese melts. Cut in slices and enjoy!

GRILLED SALMON BLT CLUBS

Steps:

• Combine the mayonnaise, garlic, the zest and juice of 1 lime, the dill and parsley in a small bowl. Cover and refrigerate.
• Cook the bacon in a large skillet over medium-high heat until crisp. Break the slices in half.
• Preheat a grill or grill pan to medium high. Slice the salmon on the diagonal into 8 thin pieces. Season the salmon and red onion slices with salt and pepper and rub with the olive oil. Sprinkle with the zest and juice of the remaining lime. Grill the red onion slices, turning occasionally, until tender and charred, about 5 minutes. Grill the salmon until marked and just cooked through, turning once, 1 to 2 minutes.
• Lay out 4 slices of toasted bread; top with some of the herbed mayonnaise, a lettuce leaf, a piece of salmon, some tomato and avocado slices and 2 bacon halves. Top each with a piece of toast, then repeat the layering (mayonnaise, lettuce, salmon, tomato, avocado and bacon). Spread the remaining 4 bread slices with herbed mayonnaise and place on top of the sandwiches. Secure each sandwich with 4 toothpicks and cut into quarters.