Open-Faced Salmon BLT with Basil Mayonnaise

The Pickle and I were driving over to the high school this morning for her 8 o’clock cross country practice, and we had Kramp & Adler on the radio.  They were discussing all the different ways for Milwaukee locals to stay cool in the heat this week and they were taking calls from anyone with constructive suggestions.  So this guy out in Oconomowoc called in and offered some really helpful advice:  he said everyone should stop in to their local hardware store and pick up an anti-chafing product they have there that can help you avoid …. uhm, uncomfortable situations in the heat.  Given my immaturity and, all I thought it was quite funny.  The Pickle however is 14 and she embarrasses quite easily and thought that anyone talking about this sort of thing on the radio must be flat out of their minds and she asked me to please change the station, stat.
Sometimes it’s best to just play the iPod during drive-time radio.

Today’s recipe is the perfect way to avoid getting uncomfortable in your kitchen during the heat.  You won’t have to slave too long in front of a hot stove, and the finished product is a light and yummy main course that’ll fill you up without leaving you feel stuffed … the ideal summer entree.

Have a great week.  : )

Serves: 4
Source:  Adapted from  “Salmon Club” on

6 T. mayonnaise
5 T. minced fresh basil, divided
1 t. lemon zest
3 T. olive oil
1 T. fresh lemon juice

4 5-6 oz. skinless salmon fillets, each about ¾” thick (Wild Sockeye Salmon Fillets are on sale)

8 slices bacon
½ small red onion, julienned
4 slices good quality bread (choose either the Sendik’s Country White or Sendik’s Artisan Sourdough, which is on sale)
8 tomato slices (Beefsteak Tomatoes are on sale)
8 lettuce leaves (Iceberg is on sale)

Mix the mayonnaise, 2 tablespoons basil, and lemon zest in a small bowl to blend.  Cover and chill.

Mix remaining 3 tablespoons basil, olive oil, and lemon juice in a large glass baking dish.  Add salmon to oil mixture, turn to coat.  Cover and chill for an hour or so.

Preheat oven to 450.

Cook the bacon in a large, oven safe sauté pan until crisp; transfer to paper towels to drain.  Drain off all but 2 teaspoons of bacon drippings, return pan to the heat.  Place the salmon (skinned side up, pretty side down) in the pan and cook over medium-high heat for three minutes.  During this time, do not fiddle with it, poke it, or scoot it around.

Carefully flip salmon, transfer pan to the oven and continue to cook for another three minutes or so.  Remove from oven, and set aside, and remind yourself that the handle of the pan is still screamingly hot.

Toast bread slices and place on work surface.  Spread mayonnaise mixture over one side of each slice of bread.  Top each slice with two lettuce leaves, two slices bacon, two slices of tomato, some of the julienned onion, and one salmon fillet.  Serve immediately.

Featured, Fresh, Frugal, Fabulous | June 19th, 2012