Open-Faced Salmon BLT’s

It’s been a long time since I’ver posted, but trust that I’ve been both cooking and eating with my regular enthusiasm!  We recently went camping and were looking for something fresh and easy for dinner – who needs another hot dog on a stick, right?!  These open-faced salmon BLT’s were simple, delicious and easy to make with minimal mess.  Try them at home for a busy weeknight or as a wonderful weekend brunch.

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OPEN-FACED SALMON BLT’S

Ingredients

  • 1 Lbs. Fresh Salmon Filet
  • 4 Sliced Ciabatta Bread
  • 8 Slices Crisp Cooked Bacon
  • 2 Avocados
  • Juice of 1/2 Lime
  • Fresh Bibb Lettuce
  • 2 Ripe Tomatoes, Sliced
  • 1/4 Cup Mayonnaise
  • 1 Tbs. Dijon Mustard
  • 2 Tbs. Water
  • 1 Tbs. Fresh Chives, Chopped
  • Pinch Red Pepper Flakes
  • Salt & Pepper To Taste

Instructions

  • In a small bowl, combine mayonnaise, dijon mustard, water, chives and a dash each of salt and pepper.  Stir until smooth and place in refrigerator.
  • Remove skin and pit from avocado.  Dice and place both avocados in a small bowl.  Add lime juice, red pepper flakes and salt and pepper to taste.  Smash together with fork until mixture is slightly lumpy.  Cover and place in refrigerator.
  • Salt and pepper the salmon filet.  Grill or pan sear until cooked through – about 5-7 minutes per side depending on thickness.
  • Remove salmon from grill and let rest.  Place ciabatta on grill and toast both sides for 30-45 seconds until browned.  You can also use a toaster here.
  • To assemble sandwiches:  smear each piece of toasted bread with 1/4 of the avocado mixture.  Add two slices of bacon per piece, then layer with tomato, Bibb lettuce and 1/4 of cooked salmon.
  • Drizzle each sandwich with dijon/mayo mixture and serve immediately.

I hope you love this easy dish as much as we did!  It could easily be doubled or tripled for a larger group, but still doesn’t require a ton of work.  Whether outdoors on the grill or made in your kitchen, you’ll add this to your summer meal rotation for sure.  Dig in!

Pimento Cheese Dip and BLT Dip

Memorial Day Weekend is always a blast whether you’re cooking out at home, sitting by the pool or camping with family – like we are this weekend!  There’s plenty of time to eat healthy all year long, so take the holiday opportunity to dive into these fantastic dips.  They are both fatty, decadent and will absolutely make you a hit at any party you pop in on!

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PIMENTO CHEESE DIP

Ingredients

  • 1 Lb Block Sharp Cheddar Cheese
  • 1 Cup Mayonnaise
  • 1 4 Oz Jar Pimentos

Directions

  • Use the largest holes on a box grater and shred cheddar cheese.  DO NOT buy shredded cheese.  The anti-caking agent and shape will not give you the right taste or consistency.
  • In a bowl, mix together shredded cheese, mayonnaise and drained pimentos.
  • This dip tastes best if you let it chill for at least 2 hours.

Serve this dip with your favorite crackers, crusty bread, celery or other veggies.  It is also delicious on top of a burger or as the filling for a grilled cheese!

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BLT DIP

Ingredients

  • 2 Lbs Hickory Smoked Bacon
  • 16 Oz Sour Cream
  • 16 Oz Mayonnaise
  • 2 Large Ripe Tomatoes

Directions

  • Dice bacon into small pieces and render until brown and crispy in a non-stick pan.  DO NOT use thick cut bacon here as it doesn’t provide the right consistency.  Cutting the bacon raw and then rendering makes it really easy vs. frying strips and then crumbling.
  • Remove bacon from grease and drain on paper towels.  Allow to cool completely.
  • In a mixing bowl, combine mayonnaise and sour cream.
  • Seed and cut tomatoes into 1/2-inch dice.  Add to mayo mixture.
  • Stir in cooled bacon pieces and allow to chill for 2 hours before serving.

OK, so there’s no lettuce, but BLT is what we’ve always called this dip!  It’s fantastic with Fritos, Triscuits or butter crackers.  Any way you try it, you’ll love it…and your friends/family will love you for bringing it!  Happy Memorial Day all!