Grilled Salmon Blt Clubs Recipes

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SALMON BLT



Salmon BLT image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 25m

Yield 3 servings

Number Of Ingredients 12

6 thick slices bacon
6 slices country white bread, sliced from loaf
1 tablespoon olive oil
3 (5-ounce) piece salmon, skin removed
Lemon Mayonnaise, recipe follows
1 beef steak tomato, sliced
Salt and freshly ground black pepper
Curly leaf lettuce, for garnish
1/4 cup mayonnaise
1/2 lemon, juiced
1/4 teaspoon cayenne pepper
1 teaspoon lemon zest

Steps:

  • Cook the bacon over medium heat in a large nonstick skillet until crispy. Transfer the bacon to a paper towel lined plate. Wipe the skillet with paper towels or a clean tea towel. Add the bread slices and toast until golden brown.
  • Pat the salmon dry and season with salt and pepper.
  • Heat another nonstick skillet over medium-high heat and add oil. Once hot, add the salmon and cook about 3 minutes per side.
  • Spread the Lemon Mayonnaise on 2 pieces of bread. Season the tomato with salt and pepper, to taste. Add some lettuce, tomato, bacon and the cooked salmon fillet to 1 bread slice and cover with the other slice. Cut the sandwich in half on the diagonal and hold in place with a decorative toothpick. Repeat with remaining ingredients and arrange the sandwiches on a serving platter.
  • Mix all the ingredients together in a small bowl. Cover and refrigerate until ready to use.

GRILLED SALMON I



Grilled Salmon I image

A simple soy sauce and brown sugar marinade, with hints of lemon and garlic, are the perfect salty-sweet complement to rich salmon fillets. Even my 9 year old loves this recipe!

Provided by tinamenina

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Salmon Fillet Recipes

Time 2h31m

Yield 6

Number Of Ingredients 8

1 ½ pounds salmon fillets
lemon pepper to taste
garlic powder to taste
salt to taste
⅓ cup soy sauce
⅓ cup brown sugar
⅓ cup water
¼ cup vegetable oil

Steps:

  • Season salmon fillets with lemon pepper, garlic powder, and salt.
  • In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.
  • Preheat grill for medium heat.
  • Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

Nutrition Facts : Calories 317.9 calories, Carbohydrate 13.2 g, Cholesterol 55.8 mg, Fat 20.1 g, Fiber 0.1 g, Protein 20.5 g, SaturatedFat 3.4 g, Sodium 1091.8 mg, Sugar 12.1 g

SARASOTA'S GRILLED SMOKED SALMON BLT WITH AVOCADO



Sarasota's Grilled Smoked Salmon BLT With Avocado image

Now I've looked, but there are about 1,000 recipes out there for BLT's with smoked salmon, but none that matched mine, so here it is. Now this combines a fresh aioli, arugula which is a must to me, and a mix of a tomato and onion salsa topped with chopped bacon and avacado, provolone cheese and of course the salmon; all on a chibatta and lightly grilled. Seems like a lot of work, but not really, all in baby steps and worth it.

Provided by SarasotaCook

Categories     Lunch/Snacks

Time 35m

Yield 8 small sandwiches, 8 serving(s)

Number Of Ingredients 15

8 slices bacon, thick sliced diced and sauteed
1 large avocado, diced
5 plum tomatoes, lightly seeded and diced
1 small onion, diced fine
1/2 teaspoon olive oil
1/2 teaspoon red wine vinegar
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
2 cups arugula
8 (12 ounce) packages smoked salmon (they all vary per brand, but you need about 10 oz for the sandwich)
1 loaf ciabatta, cut in half lengthwise
8 slices provolone cheese (right from the deli)
1 cup mayonnaise
1/4 cup diced basil
1 teaspoon lemon juice

Steps:

  • Aioli -- Mix the mayo, basil and lemon zest. Chill until ready to assemble the sandwich. (This can be made ahead).
  • Bacon -- Saute the bacon in a small pan on medium heat until crispy and brown. Set to the side on a paper plate with a paper towel so it can drain.
  • Prepare Vegetables -- Dice up the avocado and toss with the bacon, and set to the side.
  • Tomato Salsa -- I dice the tomatoes and the onions fairly fine. Drizzle with 1/2 teaspoon olive oil and 1/2 teaspoon red wine vinegar and toss.
  • Stuff and Grill -- I like to use chibatta bread cut lengthwise and lightly scooped out, so you have a little room in the sandwich for the fillings. Lightly toasted on the grill or grill pan or in the oven for just a minute to give it crust so it doesn't soak up all the sauce.
  • Spread the aioli on the bottom half, top with half the cheese slices, arugula, then the tomato and onion salsa, salmon, avocado and bacon mix, the other half of the cheese and the top bread layer also slathered with the aioli.
  • Grill -- You can grill inside or outside. I like to put my cast iron on top as it grills just to give it a little weight to it as it cooks. It just takes 4-5 minutes per side to get golden brown and the cheese melts. Cut in slices and enjoy!

Nutrition Facts : Calories 802.1, Fat 47.9, SaturatedFat 13.7, Cholesterol 125.3, Sodium 3584.9, Carbohydrate 13.1, Fiber 2.8, Sugar 3.8, Protein 77.2

SALMON CLUB SANDWICH



Salmon Club Sandwich image

Provided by Cheryl Alters Jamison

Yield Makes 4 servings

Number Of Ingredients 11

6 tablespoons mayonnaise
5 tablespoons minced fresh basil
1 teaspoon grated lemon peel
3 tablespoons olive oil
1 tablespoon fresh lemon juice
4 5- to 6-ounce skinless salmon fillets (each about 3/4 inch thick)
8 bacon slices
1 small red onion, sliced
8 1/2-inch-thick sourdough or country-style white bread slices (each about 5x3 inches)
8 tomato slices
8 lettuce leaves

Steps:

  • Mix mayonnaise, 2 tablespoons basil and lemon peel in small bowl to blend. (Can be made 1 day ahead. Cover and chill.)
  • Mix remaining 3 tablespoons basil, olive oil and lemon juice in large glass baking dish. Add salmon to oil mixture; turn to coat. Cover; chill 1 to 4 hours.
  • Cook bacon in heavy large skillet over medium-high heat until crisp. Using tongs, transfer bacon to paper towels to drain. Add onion to drippings in skillet. Sauté until onion is tender and beginning to brown, about 5 minutes.
  • Prepare barbecue (medium-high heat). Grill fish until just opaque in center, about 3 minutes per side. Grill bread just until golden, about 2 minutes per side. Spread mayonnaise mixture over 1 side of bread slices. Top each of 4 bread slices with 2 bacon slices, 2 tomato slices, 1/4 of onion, 1 salmon fillet and 2 lettuce leaves. Cover with remaining bread slices.

GRILLED ROMAINE



Grilled Romaine image

Simple, delicious and is excellent when paired with grilled steak!

Provided by Cambry

Categories     Side Dish     Vegetables     Greens

Time 10m

Yield 2

Number Of Ingredients 4

1 tablespoon olive oil
1 head romaine lettuce, cut in half lengthwise
1 tablespoon steak seasoning
1 lemon, juiced

Steps:

  • Preheat grill for medium heat and lightly oil the grate. Drizzle olive oil over romaine lettuce and season with steak seasoning.
  • Place lettuce cut side-down on preheated grill. Cook until lettuce is slightly wilted and charred, about 5 minutes. Drizzle with lemon juice to serve.

Nutrition Facts : Calories 100.9 calories, Carbohydrate 9 g, Fat 7.4 g, Fiber 3.8 g, Protein 2.3 g, SaturatedFat 1 g, Sodium 1390.2 mg, Sugar 2.5 g

GRILLED SALMON BLT CLUBS



Grilled Salmon BLT Clubs image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 14

1/2 cup mayonnaise
1 clove garlic, finely chopped
Grated zest and juice of 2 limes
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh parsley
8 slices bacon
1 1/4 pounds center-cut skinless salmon fillet
1 small red onion, sliced
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
12 slices country bread, toasted
8 leaves red-leaf lettuce
3 plum tomatoes, sliced
1 avocado, halved, pitted and thinly sliced

Steps:

  • Combine the mayonnaise, garlic, the zest and juice of 1 lime, the dill and parsley in a small bowl. Cover and refrigerate.
  • Cook the bacon in a large skillet over medium-high heat until crisp. Break the slices in half.
  • Preheat a grill or grill pan to medium high. Slice the salmon on the diagonal into 8 thin pieces. Season the salmon and red onion slices with salt and pepper and rub with the olive oil. Sprinkle with the zest and juice of the remaining lime. Grill the red onion slices, turning occasionally, until tender and charred, about 5 minutes. Grill the salmon until marked and just cooked through, turning once, 1 to 2 minutes.
  • Lay out 4 slices of toasted bread; top with some of the herbed mayonnaise, a lettuce leaf, a piece of salmon, some tomato and avocado slices and 2 bacon halves. Top each with a piece of toast, then repeat the layering (mayonnaise, lettuce, salmon, tomato, avocado and bacon). Spread the remaining 4 bread slices with herbed mayonnaise and place on top of the sandwiches. Secure each sandwich with 4 toothpicks and cut into quarters.

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