Description
A twist on a classic! Flaky salmon replaces bacon in this elevated BLT, complete with homemade tomato jam and peppery watercress.
Ingredients
Units
Scale
- 8 slices bacon
- 1 lbs (454 g) salmon
- 1 tsp extra-virgin olive oil
- 1 tsp chopped rosemary
- 1 Zest lemon
- 4 ciabatta sandwich buns
- Watercress
Instructions
- Make the tomato jam: Heat olive oil in a medium pot over medium heat. Add red onion and garlic; sauté until golden, about 7 minutes. Add salt and cook until deeply caramelized, tender, and jammy, about 40 minutes. Pour in wine, scraping the bottom. Add tomatoes, balsamic, brown sugar, and red pepper flakes. Season with salt and pepper. Simmer until very thick and jam-like, about 15 minutes. Taste and season with more salt and pepper if needed. Set aside or refrigerate.
- Preheat oven to 375°F (190°C).
- Place bacon slices on a large rimmed baking sheet and bake for 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 a rack under the bacon for 10-15 minutes until flaky and cooked through.
- Spread ciabatta bun bottoms with tomato jam. Top with watercress, salmon, and the top of the ciabatta bun.
Notes
- For a richer flavor, use smoked salmon instead of regular salmon.
- If you don’t have ciabatta buns, sourdough or whole wheat bread work well as substitutes.
- To make ahead, prepare the tomato jam and cook the salmon separately a day in advance. Assemble sandwiches just before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Sandwich
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 500
- Sugar: 15
- Sodium: 700
- Fat: 30
- Saturated Fat: 10
- Unsaturated Fat: 15
- Carbohydrates: 40
- Fiber: 5
- Protein: 30
- Cholesterol: 100