Salmon BLT

This is the recipe you want to eat this week. Check out how to make this salmon BLT complete with refreshing watercress and a flavorful tomato jam.

Salmon BLT

For the tomato jam, I whipped up the red wine tomato jam I shared as part of my recipe for a grilled vegetable platter (aka the only kind of vegetable plate you’ll see me bring to a party). This tomato jam is easily one of the yummiest foods on my blog – it’s really that good! Use the leftovers as a dip for a snack, on grilled cheese, or as a sauce for grilled meat or tofu.

Salmon BLT

Click here for the tomato jam recipe and see below for the complete sandwich recipe.

5.0 from 1 reviews
Salmon BLT
 
This is the recipe you want to eat this week. Check out how to make this salmon BLT complete with refreshing watercress and a flavorful tomato jam.
Author:
Recipe Type: Main
Serves: 4 sandwiches
Ingredients
Tomato Jam:
  • Click the link above for the recipe.
Sandwich:
  • 8 slices bacon (get the good, thick stuff cut)
  • 1 lb salmon, cut into four pieces
  • 1 teaspoon extra-virgin olive oil
  • 1 teaspoon chopped, fresh rosemary
  • Zest of 1 lemon
  • 4 ciabatta sandwich buns, toasted
  • Watercress
Instructions
  1. First, make the tomato jam. Heat olive oil on medium heat in a medium pot. Add red onion and garlic and saute until starting to get golden, about 7 minutes. Add a sprinkle of salt and continue to cook over medium heat until deeply caramelized, tender and almost jammy looking, about 40 minutes.
  2. Pour in wine, scraping up the bottom with a spatula. Add tomatoes, balsamic, brown sugar, and red pepper flakes. Season with salt and pepper. Bring to a simmer and cook until very thick and jam-like, about 15 minutes total. Taste and season with more salt and pepper if needed. Set aside or refrigerate until ready to use.
  3. Preheat oven to 375 degrees. Place bacon slices on a large rimmed baking sheet and bake 15-20 minutes until crispy. Remove bacon to a paper towel lined plate.
  4. While bacon is cooking, rub salmon with olive oil, rosemary and lemon zest. Season with salt and pepper. Place on a baking sheet and roast on the rack under the bacon for 10-15 minutes until flakey and cooked through.
  5. Spread bottoms of ciabatta buns with tomato jam. Top with watercress, a piece of the salmon and top of the ciabatta bun.

 

Rachael Hartley

Hi there! I'm Rachael Hartley, a dietitian, food blogger, whole food lover and avocado enthusiast. My mission is to help you rediscover the joy of eating. I believe living a healthy, fulfilled life should be fun, simple and most of all, delicious!

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1 Comment
  1. My husband enjoyed this recipe so much he had me make it two nights in a row. The only thing we plan on changing next time is to perhaps use a little less lemon. Other than that, this recipe is quick, easy, and so very tasty!

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