Sunday, June 24, 2012

honey roasted salmon blt sliders with avocado basil mayo

         I was on an herbed peasant bread baking kick this weekend, and thinking of ways to use the fresh bread, and thought of blt sliders. An avocado basil mayo sounded like a nice compliment to the bread and salmon, and with fresh basil a plenty in the garden right now, we had just about all the fixins on hand for dinner.

avocado basil mayo
1 large ripe avocado
handful of fresh basil leaves
1 small clove garlic, chopped
zest and juice of one small lemon
1 tablespoon olive oil
salt and pepper to taste

  Buzz up your basil, garlic and lemon zest in a food processor.  Add in your pitted and peeled avocado, and pulse to combine.  Add in your olive oil and lemon juice and process until pretty smooth consistency. 

     These were perfect to end a hot day.  They were super quick to put together, which meant we had time enough to fill up the dogs' pool in the evening and watch them play while we enjoyed a beverage.  Now that's a nice Saturday night!

honey roasted salmon blt sliders with avocado basil mayo
makes 4 sliders

2 small salmon fillets, skinless
1 tablespoon honey
1 tablespoon butter, melted
salt and pepper
3 slices thick cut bacon, cut into thirds
avocado basil mayo
herbed peasant bread (or rolls/bread of your choosing)

Preheat oven to 425 degrees.

Cut your small salmon fillets into squares to fit your bread.  I cut mine in half to fit  half slice of my herbed bread.  Line a baking sheet with foil and spay with a little nonstick cooking spray.  Place your salmon on the sheet.  Season with salt and pepper.  Combine your honey and butter.  Brush the mixture on the salmon.  Roast in preheated oven for 5 minutes, then broil for an additional 5 minutes, until they are nicely golden on top. 

In the meantime, cook your bacon pieces in a skillet until crisp, and toast your bread.  I used 4 slices of herbed peasant bread, cut in half. 

When you're ready to assemble, slather on the avocado basil mayo, top with salmon, bacon, tomato and lettuce.  And open wide... mmm

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