Chef Jose Gutierrez of River Oaks in Memphis serves a Salmon BLT ($16). “One of our most popular sandwiches is the Salmon BLT with avocado, bacon, tomatoes, lettuce and a spicy aioli,” Gutierrez says.
“Of our many seafood dishes, we continually offer this one, due to its popularity.” The bread? Ciabatta rolls.
From: Chef José Gutierrez, River Oaks, Memphis, TN. Yield: 2 servings.
2 5-ounce salmon filets
1 tsp. mixed Spanish paprika and sugar
1 Tbsp. olive oil
2 ciabatta rolls
4 pieces crispy bacon
4 slices tomato
½ avocado, sliced
2 Tbsp. spicy mayonnaise (add a dash of Sriracha)
Sprinkle salmon filets with spice mixture. Heat oil in sauté pan and cook to desired temperature. The sugar will caramelize.
Slice ciabatta rolls and toast. Spread spicy mayo on each side. Add salmon to each roll and layer the tomato, lettuce, bacon and avocado. Serve hot.
