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.
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.
Click here for the tomato jam recipe and see below for the complete sandwich recipe.
- Click the link above for the recipe.
- 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
- 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.
- 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.
- 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.
- 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.
- Spread bottoms of ciabatta buns with tomato jam. Top with watercress, a piece of the salmon and top of the ciabatta bun.