Weather: 58, damp and gray
What I’m listening to: Hold My Heart, Sara Bareilles
Summer in Alaska always flies by. A flood of people come to visit, our home fills up with guests, our church doubles in size, and motorhomes command the roadways. Normal life is suspended for just a moment, leaving room for the spontaneous, the carefree, the adventuresome. Then suddenly, it’s August and everyone steadily heads back home. Summer is one giant, welcoming hello and one gradual, bittersweet goodbye all at the same time.
This particular summer had more of the goodbye than the hello. Some visitors we’d rather keep here forever had to leave. And some dear friends we thought were going to be here forever moved out of state. They were all the kind of people you do life with, eat around the table with, share coffee and hopes and dreams with. The kind of people you feel more alive with, the ones who make your days brighter. But in all of these goodbyes I’ve decided something. I’ve decided that to miss people dearly is a privilege, because it means we have loved them deeply. That, to me, is always worth it. So, here’s to missing people. Until next time…
This Salmon BLT with Spicy Garlic Mayo might rival my beloved Salmon Burgers with Cilantro Mayo. That’s really saying something. Those salmon burgers are one of my favorite recipes on this blog of all time. These BLT’s come close – and toss in the fact that they’re easier to make than the burgers – and we’ve got ourselves an absolute keeper. Pan-seared salmon fillet, smoky bacon, crisp lettuce, ripe tomatoes, and a quick spicy mayo with garlic and lemon, all on a ciabatta bun. I swoon. Psst… avocado would be a welcome addition, too.
Salmon BLT Sandwiches with Spicy Garlic Mayo
Pan-seared salmon with bacon, lettuce, tomato, and a spicy garlic mayo, all on a ciabatta bread bun.
Yields: 4 sandwiches
- 4 (3-4 ounce) wild Alaska salmon fillets, pin bones and skin removed
- salt and pepper
- olive oil
- 8 slices bacon, crisp cooked and drained
- 8 tomato slices
- 4 lettuce leaves
- 4 sandwich rolls, sliced in half (I used ciabatta)
- For the Spicy Garlic Mayo:
- ¼ cup mayonnaise
- 1 tablespoon freshly squeezed lemon juice
- 1 garlic clove, minced
- 1/8 teaspoon cayenne pepper (or to taste)
- 1/8 teaspoon smoked paprika
Heat oil in a skillet over medium-high heat. Season the salmon fillets generously with salt and pepper. Sear the fillets in the hot pan until golden and cooked medium-medium well, about 3 minutes per side. Allow salmon to rest while you prepare the toppings and mayo.
For the mayo: To a small bowl, add the mayonnaise, lemon juice, garlic, cayenne, and paprika. Stir to combine.
To assemble the sandwiches: Slather the top buns with a generous amount of the spicy garlic mayo. Place the salmon on the bottom bun, followed by 2 bacon slices, 1 lettuce leaf, and 2 tomato slices. Top the sandwich. Repeat with remaining ingredients. Serve promptly while the salmon is still warm.
