Salmon BLT with Avocado and Chipotle Mayo

inAmerican Recipes, Brunch Recipes, Fish & Seafood Recipes, Recipes, Spring Recipes
  • YIELDS | 4 SERVINGS
  • PREP TIME | 10 MINS
  • COOK TIME | 8-10 MINS

This takes the BLT sandwich up a notch. The spicy chipotle mayo mixed with the cool Bibb lettuce works perfectly with the bacon and salmon. Pack it all into a soft, flaky croissant and you have the perfect sandwich.

Ingredients

  • 4 fresh croissants, sliced lengthwise but not all the way through
  • 8 slices of bacon, cooked to desired crispiness (see video)
  • 4  4-ounce salmon fillets, skinless at least 1/2-inch thick
  • 1/3 cup mayonnaise
  • 1 pepper from can of Chipotles Peppers in Adobe Sauce*
  • 4 Bibb lettuce leaves
  • 1 medium ripe tomato, cut into 4 slices and then cut in half
  • 1 ripe avocado, peeled and cut into 8 slices

Instructions

  1. Preheat oven to 400°F.
  2. Line baking sheet with parchment or coat with a little olive oil. Bake salmon for 4-6 minutes for medium-rare, 6-8 minutes for medium. Remove from oven and let cool.
  3. Cook bacon to desired crispiness and drain on a plate lined with a with paper towel.
  4. Dice chipotle pepper and add it and it’s sauce to a small bowl and add mayonnaise. Mix thoroughly add Kosher salt and freshly ground pepper to taste.
  5. Open the croissants and spread the mayonnaise chipotle mixture evenly on both sides. Starting at the bottom of the croissants add 1 piece salmon, 2 slices of avocado, 2 slices of bacon, 1 Bibb lettuce leaf.

Notes

* Save the remaining chipotle peppers and adobe sauce for another recipe. Refrigerate them for a few days if you plan on using them soon. You can also freeze them in a glass jar.