Citrus Poached Salmon BLTA

Simple but over-the-top seafood sandwich

This is a dish I have loved cooking for years as it’s incredibly approachable but allows for a lot of improvisation. I recently cooked this one on Hallmark Home and Family featuring a sustainable whitefish.

This recipe works well with shrimp, crab, or any other fish. So feel free to substitute our favorite protein. Here’s one with shrimp:

This delicious sandwich serves two.

• 4 thick slices sourdough bread (cut from a loaf ideally)

• 2 each Salmon Filet (6 oz. frozen is fine as well)

• 1-quart water

• 3 lemons - sliced in half

• 1 limes - sliced in half

• 3 sprigs fresh thyme

• 6 cloves garlic

• 1 head Bibb lettuce

• 2 large beefsteak or heirloom tomato

• 8 slices bacon - cooked

• 1 avocado sliced

• 1 tablespoon lemon juice

• 1 tablespoon olive oil

Side Note: for the bacon I cook in a 375 oven for 12-15 minutes, turning the pan halfway through.

For the dressing (Whisk together):

• ¼ cup mayo (preferably homemade - see video)

• ¼ cup sour cream

• 2 tablespoon Sriracha

• 1 lemon (zest and juice)

• 2 tablespoon chives

• 1 tablespoon Old-Bay Seasoning

Instructions:

For the Fish:

1. Bring 1 quart of water, lemons, limes, thyme, and garlic to a boil.

2. Add the salmon and turn the heat down so it cooks at a lazy bubble until firm, about 4 minutes.

3. Strain and cool in the fridge. When cool, gently flake into large pieces and toss in a touch of lemon juice and olive oil.

For the Sandwich:

1. Toast/Grill the sourdough bread. Brush the base of bread liberally with the dressing.

2. Top with lettuce tomato, avocado, bacon and protein.

3. Drizzle the second piece of toast liberally with more dressing. Top and slice to serve.