Salmon BLT with Chili Crisp Mayo

Going to brag for a second, because this Spicy Pan-Seared Salmon BLT with Chili Crisp Mayo was out of this world. This recipe combines the juiciess of pan-seared salmon, the crunch of bacon, and highlights high quality tomatoes, all tied together with a umami kick from our homemade chili crisp mayo. Follow these simple steps to create a show stopping sandwich.

Ingredients:

1. 4 salmon fillets (6 ounces each)

2. 8 slices of thick-cut bacon

3. 8 slices of Milk Bread (Japanese Shoku Pan)

4. 1 large ripe tomato, sliced & salted

5. 1 cup fresh arugula or microgreens

6. 1/4 cup mayonnaise

7. 2 tablespoons chili crisp oil

Tools & Ingredients you should buy:

• Lodge Cast iron skillet - 40% off!

• Lao Gan Ma Chili Crisp

• John Boos Butcher Block - 26% off!

Instructions:

1. Prepare Salmon:

   • Heat olive oil in a skillet over medium-high heat.

   • Season salmon fillets with salt

   • Sear salmon for 3-4 minutes per side or until golden brown and cooked through.

2. Crispy Bacon:

   • While the salmon is searing, cook bacon in a cast iron pan for, flipping often

   • Transfer bacon to a paper towel-lined plate to drain excess grease.

3. Make the Chili Crisp Mayo:

   • In a small bowl, whisk together mayonnaise, chili crisp oil, and salt.

   • Adjust spice levels to your preference.

4. Toast Bread:

   • Toast bread slices to a golden brown in the same pan as the bacon.

5. Assemble the Spicy Salmon BLT:

   • Spread the chili crisp mayo generously on one side of each slice of toasted bread.

   • Layer arugula or microgreens on half of the bread slices.

   • Top with a pan-seared salmon fillet, crispy bacon, and tomato slices.

   • Place the remaining slices of bread on top, mayo side down, to create a sandwich.

6. Serve and Enjoy:

   • Slice the sandwiches diagonally for an enticing presentation.

   • Serve immediately, and savor the delightful combination of flavors.