Blackened Salmon Pesto Sandwich
Source wellplated.com
INGREDIENTS
Sandwich
- Baguette / Ciabatta
- 2 tbsp pesto
- 2 tbsp mayo
- 1 small tomato
- 4 slices bacon
- 2 leafs lettuce
Salmon
- 4 6-ounce salmon filet portions
- 1 tablespoon paprika
- 1 teaspoon light or dark brown sugar
- 1 teaspoon kosher salt
- 3/4 teaspoon onion powder
- 3/4 teaspoon garlic powder
- ½ teaspoon cayenne pepper
- 1/2 teaspoon dried oregano
- ½ teaspoon dried thyme
- 2 tablespoons unsalted butter
- 1 lemon cut into wedges
- Chopped fresh parsley or thyme for serving
INSTRUCTIONS
Place the salmon on a large plate, flesh-side up, and pat dry.
In a small bowl, stir together the paprika, brown sugar, salt, onion powder, garlic powder, cayenne, thyme and oregano.
In a separate small bowl, melt the butter. Brush the butter over the flesh-side of the salmon filets, then sprinkle the flesh sides evenly with the spice mixture. Lightly pat the spices to adhere as needed.
Heat a large cast iron skillet or similar heavy-bottomed pan over medium heat (no need to add oil). Turn on the exhaust fan and open a window if things start to get smoky. Once the pan is completely hot (a droplet of water should dance on its surface), working quickly but gently, add the salmon filets, one at a time, flesh-side down. Cook for 2 to 3 minutes without disturbing the filets, until the surface is blackened (peek as little as possible so that the salmon gets a nice dark color), then carefully turn each piece of salmon over.
Continue cooking over medium heat, until the skin becomes crispy, and the fish is fully cooked through, about 5 to 6 additional minutes depending upon the thickness of your filets. The fish should reach 145 degrees F on an instant read thermometer and flake easily with a fork at its thickest part.
To assemble the sandwich, start by toasting the bread.
Mix pesto + mayo, then spread liberally on top/bottom of bread
Layer on lettuce, tomato, salmon and bacon slices. Slice and serve.