Salmon BLT with Chipotle Mayo

Bacon makes everything better, including salmon, which I think is already pretty awesome. This is a really easy way to do something different with salmon. The saltiness of the bacon really compliments the salmon, and the chipotle mayo gives it a nice little kick of spiciness. You can make it as spicy as you like by adjusting the amount of chipotle in adobo and taking out the seeds (to make it more mild) or leaving them in (to be more spicy). Or you could skip the chipotle altogether and use regular mayo if you prefer. I chose to use spinach for the “L” in this sandwich for a little extra nutrition. For the bread, I went with ciabatta, and it was the perfect thickness and texture.

This would be a great meal for sandwich night during the week, as there is very little preparation. The salmon is simply baked with some lemon juice and grill seasoning. You can also throw the bacon in the oven, since it’s already on. While that is cooking, you mix some mayo with chipotle in adobo for the chipotle mayo, and then you just assemble the sandwich. Viola! A mouth-watering, seemingly gourmet, but easy weeknight meal.

Salmon BLT with Chipotle Mayo

Makes 2 servings

Ingredients:

• 2 5-6 ounce salmon filets, skin removed
• 2-3 teaspoons of lemon juice (fresh, if possible)
• 1/2 teaspoon of grill seasoning, such as Montreal Steak
• 4 slices center cut bacon
• one small ripe tomato, sliced
• a small handful of spinach leaves
• 2-3 tablespoons of mayo (I used lite)
• 1 teaspoon of chipotle in adobo, seeds removed and finely chopped

Directions:

Preheat oven to 375 degrees.

Line a baking sheet with aluminum foil and top with a baking rack. Spread bacon out on the baking rack, and bake for 15-18 minutes, until crisp. Set bacon aside.

Raise oven temperature to 425.

Line a baking pan with aluminum foil, and place another baking rack on top of that. Place the salmon filets on top of the baking rack and sprinkle with the lemon juice, until tops are moistened. Sprinkle grill seasoning over that. Bake for 15-20 minutes, until center is no longer pink.

While salmon is baking, stir together mayo and chipotle in adobo.

Cut ciabatta bread into pieces roughly the same size as your salmon filets. (For me, this meant I cut the bread into fourths.) Spread the chipotle mayo on the ciabatta bread. Assemble the sandwich with spinach, salmon, bacon, tomato, and bread.

Enjoy!