Laura hit upon an amazing sandwich while experimenting in her LA kitchen.
Laura’s Salmon BLT
One salmon steak (per Laura, “not Atlantic salmon that’s been dyed pink, pleeeeeeeeeze!”, I prefer King salmon myself)
3 slices bacon
an heirloom tomato, cut in thick slices
1 leaf of green leaf lettuce
2 slices of rosemary Meyer lemon artisanal bread (Laura uses Orowheat whole wheat hamburger bun, “soft enough to be comfort food, with whole grain goodness”
Laura’s special sauce: 1 T Trader Joe’s wasabi mayo + 1 T of yourfavorite fruit jam (I used marmalade)
1 T blood orange olive oil
salt and pepper
Your favorite accompaniments, mine are cornichons and spicy cumin pickled green beans
Preheat the oven to 450. Place the salmon in a casserole dish.
Drizzle with blood orange olive oil and season with salt and pepper. I used my convection oven and roasted it for 8 minutes with a 5 minute rest. My center cut filet was medium rare, so if you prefer it cooked completely through I would suggest roasting it for 10 minutes.
Meanwhile, cook bacon in microwave, a minute per slice +/- depending upon your machine. Cooking bacon in the microwave ensures it comes out flat, which is important considering the jaw splitting height of the finished sandwich.
Wash lettuce and cut the tomato, drying the lettuce on a paper towel and letting the tomato slices rest on towels briefly to remove excess juice.
Make the sauce, blending the mayonnaise and preserves and blend well. Toast bread if desired, and liberally spread both halves with the sauce, then assemble the sandwich: salmon, bacon, tomato, lettuce.
Slice in half carefully and eat with a bib and lots of napkins!