This is one of them.
It started with plans for a couple friends to come over for lunch, and I wanted to make something tasty enough that it could compete with all the amazing lunch options in Portland. Something delicious and different enough to be memorable.
How’s a Salmon BLT with Radicchio and Cilantro Mayo grab you?
It started out with four hefty salmon steaks roasting in the oven alongside a half pound of bacon. I love how you can cook it all on the same cooking sheet, and the bacon fat from the cooking meat bastes the fish as it cooks (also nice is the fact the oil splatter is kept to a minimum). I like my bacon extra crisp so I took out the salmon and let the bacon cook for just a few more minutes in the hot oven.
I added some extra flavor to the mayo I already had in the fridge, and gathered everything else. It was so easy to pull together. Almost ridiculously so.
My bread choice? Soft potato Kaiser rolls, and they worked out beautifully. They were soft enough to feel luxuriant and pillowy when warm, but strong enough to hold up to all the juices and a heavy double douse of mayo. And copious amounts of mayo are a must here — don’t get all hung up about it. It is what it is.
Moist salmon, juicy tomatoes, crisp bacon, snap of radicchio, herby mayo, yielding bun.
Be still my heart.
One friend unfortunately was still feeling the effects of a food bug so she wasn’t able to eat with us but gamely watched as the rest of us dug in (some people are so brave).
Once I came out of the carb coma, I gathered my wits enough to pack her sandwich to go. No reason she or her kids couldn’t enjoy it later, right?
Next time I will make two changes. First, I will add a bit of avocado to give it an even more luxe texture.
Second, I will have it for dinner; a cold Pale Ale and a pile of sour cream and onion potato chips would make it truly epic.
- nonstick spray
- 1½ lb. salmon (if with skin and bones, I lb. if boneless/skinless), cut into steaks or fillets
- ½ lb. thick cut bacon
- salt and pepper
- 1 lemon, cut in half
- ½ C. good quality mayo (I like Best Foods/Hellman's or Kewpie)
- ½ bunch cilantro (leaves only)
- 1 clove garlic
- 2 medium slicing tomatoes cut into slices or 1 pint cherry tomatoes, halved
- 4 large radicchio leaves
- 4 large sandwich buns (I like potato or onion)
- Preheat oven to 400.
- Spray large sheet pan with nonstick spray. Place salmon (skin side down) and bacon on pan, taking care to leave a little room between food. Salt and pepper fish.
- Roast until salmon is cooked through (it will flake to the touch) and bacon is crisp. If not ready at same time, remove cooked item from oven and set aside while rest cooks. Depending on thickness of salmon and bacon, this will take between about 11-16 minutes.
- Prepare mayo. In mini-food processor or blender add mayo, juice of ½ lemon, cilantro leaves, clove of garlic, and pinch of salt and pepper. Whirl until fully blended.
- Prepare salmon. Remove and discard any bones and skin. Break up into large chunks and squeeze ½ lemon over cooked fish.
- Warm (but don't fully toast) rolls and slather both sides with mayo. Add salmon, bacon, tomatoes and radicchio leaves.