Smoked Salmon BLT is a bright new twist on the classic bacon, lettuce, and tomato sandwich. Bright and savory.
Do you shop the same grocery list each week, or change it up every time you hit the store? Because my husband and I are always just eating whatever food my recipe development clients ask for, I have a wildly different list each week, depending on what recipes are currently being tested and photographed. In fact, I can count on one hand the “staples” I buy each time I go to the store, because there are so few.
Two of the items on that one-handed staples list are included in today’s recipe: English muffins and lemons (of course!). We eat English muffins for breakfast with a variety of toppings – my husband likes jams and preserves, while I like to go savory and make "Everything English Muffins." And without lemons, I would probably just give up cooking altogether.
This smoked salmon BLT with lemon-herb mayonnaise takes our simple English muffins breakfasts and makes them much more interesting. I’ll never turn down a few pieces of smoked salmon on a bagel, and it’s a great topping for an English muffin as well. Crispy bacon adds another savory note, while arugula (the “lettuce” in this BLT) and juicy tomato slices balance the salty bacon and salmon.
A sandwich this special needs to be finished with a condiment that’s just as unique. I knew I wanted to bring in lots of lemon flavor to brighten up the sandwich, and you can never go wrong with fresh herbs.
I ended up stirring together mayonnaise, lemon zest and lemon juice, dill, parsley, basil and ground black pepper. If you’re not a mayonnaise fan, feel free to substitute softened cream cheese – that would be terrific here! You can also use whichever herbs you happen to have on hand – chives or a pinch of tarragon can be substituted for any of the herbs I’ve used.
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Smoked Salmon BLT Recipe
Ingredients
- 1/2 cup Mayonnaise
- 2 tablespoons Fresh Lemon Juice
- 2 teaspoons Lemon Zest Grated
- 1 teaspoon Fresh Basil
- 1 teaspoon Fresh Dill
- 1 teaspoon Fresh Parsley
- 1/4 teaspoon Ground Black Pepper
- 4 English Muffin Split and toasted
- 6 ounces Smoked Salmon
- 4 slices Cooked Bacon
- 1 cup Arugula
- 1 medium Tomato Thinly sliced
Instructions
- In small bowl, stir together mayonnaise, lemon juice, lemon zest, basil, dill, parsley and pepper until well mixed.
- Spread both sides of English muffins with mayonnaise mixture.
- On bottom halves of muffins, layer salmon, bacon, arugula, tomatoes, then top with the other halves of muffins. Serve immediately.
Notes
- Cook time is provided only if you don’t have pre-cooked bacon handy.