Recipes
03

Salmon BLTs

One trip to Alaska we spent a week traveling the Copper River area. We met a  Michigan transplant (South Haven area) working for the National Parks and he

recommended the Copper River Salmon BLTs at a local restaurant.  They were wonderful.

Well—you certainly don’t need Copper River salmon when we have our own salmon right here. And this is the perfect time to enjoy these with red, ripe ‘real’ tomatoes. Use  your choice of bread. We had them on an herbed bread—yum!

 

Ingredients

8-12 slices of bacon

4—3 ounce salmon fillets, skinned and deboned

Salt and pepper

8 slices of your choice of bread

Mayo

Lettuce

Tomatoes

 

Preparation:
Fry the bacon slices until crispy. Drain on paper towels. Pour off bacon fat, leaving about 2 tablespoons in the fry pan. Season the salmon with salt and pepper. Reheat the bacon fat over medium heat, add the fillets and cook for 3-4 minutes per side.  There should be a slight bit of translucency in the center of the fillets when you remove them from the heat.

Toast your bread, spread with mayo and build your Salmon BLT.

4 servings—but you can eat 2 if you want.  Enjoy!

 

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