Salmon BLT with Avocado

My dad has grown a fabulous garden for as long as I can remember. Tomatoes were the highlight and favorite amongst my immediate and extended family. In fact, the tomatoes were in such abundance that we put a sign out front for “Home Grown Tomatoes”. Neighbors and passers-by could stop in and purchase the best tomatoes around for 50 cents a pound.

I hated tomatoes. Absolutely loathed them. The acidic taste and texture made me cringe. In an environment where this red fruit was so loved, they (my dad) just couldn’t accept the fact that I nearly gagged each time I was forced to eat one; so he made me eat them anyway.

I’ve heard that your tastes change every seven years. I think your tastes change when you eat something in a way you enjoy and that memory comes to mind when you have that same food in a slightly different way. My taste for tomatoes changed drastically two years ago when Dunja made a cucumber and tomato salad with balsamic vinegar and salt. It was delicious and I’ve craved tomatoes since!

Here at the beginning of September tomatoes are in high season as evidenced by my dad’s kitchen table below. What used to be a “BL” sandwich for me can now be enjoyed as a BLT and I threw the salmon on just for fun.
You could make this sandwich with the typical mayo or miracle whip though I might suggest using remoulade sauce instead. The spice gives it an extra kick and depth of flavor.

bacon lettuce and tomato sandwich with avocado

Salmon BLT’s with Avocado

Serves: 4


For the Sandwich:
8 slices sandwich bread (I used tomato basil from Panera)
4 (4 oz) Skinless Salmon Fillets
12 slices bacon
2 ripe medium tomatoes, sliced
1 Avocado, sliced
Living Lettuce or Butter Lettuce
Salt & pepper to Taste
Olive oil

For the remoulade sauce:
½ cup plus 2 tbsp. olive oil mayonnaise
2 tbsp. mild mustard with herbs
1 clove garlic, minced
1 ½ tbsp. pickle juice
½ tsp. creamy horseradish sauce
¼ tsp. cayenne pepper
¼ tsp. paprika
Dash of hot sauce


Preheat the oven to 425 degrees F. Place the salmon fillets on a baking sheet lined with foil. Lightly cover with olive oil and salt and pepper to taste.

Bake, uncovered for 20 minutes or until the fish flakes with a fork.

Prepare the bacon according to the package directions.

Meanwhile, make the sauce by combining all of the sauce ingredients in a blender or food processor and process until smooth. (If you don’t have a blender or food processor, you can just mix it in a small bowl with a spoon.) Adjust seasonings to taste. Chill until ready to use.

When the salmon is almost ready, toast the bread and prepare the sandwiches. Enjoy!


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