Open-Faced Salmon BLTs

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Sometimes I wish it was 1955.

But for like, just a week.

Do you ever wish you could go back to a specific era of your life and relive it? But not actually relive it, but instead sort of hover over yourself like a little friendly ghost from the future? Oh man I totally do. Ghost me would have a cape, I’m sure of it.

Sometimes I think about going back to my sophomore year in high school and just watching myself putz around like a naive tool in those 5-inch bangs, that long baggy denim skirt and County Seat striped sweater (the one that had the deep V in the back! The one that Bill Case unexpectedly popped my bra in choir and I just died!!) and just sit back and marvel at the hilarious reality that was 1992.

But I’m talking about 1955.

 

I’m seriously jealous that I never got to experience the arrival of the milkman (and the lingering of him hey-ohhhhh! oh.), the young paper boy with crooked teeth on his little rickety bike throwing the daily papers right over the white picket fence and into the freshly trimmed bright green lawn in the early mornings, cooling a homemade apple pie on the little open window ledge in the kitchen (complete with cartoon birds chirping tunes of love and happiness), inviting my best next door neighbor gal pal over for mid-morning (spiked) tea and bridge, and rocking some horn-rimmed glasses and a heavily sprayed bouffant like nerbrahdeez brizzznizzz.

It was such a simple time! (so Lucy Ricardo tells me)

WHICH BRINGS ME TO THIS BLT. Sorry to scream.

Don’t you think BLTs are just so classic? They’re like, the quintessential (which, by the way, you should hear me try to say this word. my mouth has no idea what to do or how to make it happen) lunch of AMERICA and LIFE.

 

But listen to what I did. And I hope you’re not sore about it. But instead of mayo, I made a simple yogurt/lemon/honey spread, which gooooolly jeepers had just the right amount of tang and cream.

And of course a little seared salmon was just the swellest addition. Maaaaade in the shade.

Won’t you be my neighbor?

I really need to figure out how to get my hair in that bouffant thing.

Open-Faced Salmon BLTs:

What it took for 2 halves:

* 2 slices bacon, cut in half
* 1 salmon fillet
* 1/3 cup Greek plain yogurt
* 2 Tbs. honey
* 1 Tbs. lemon juice
* 1/2 cup spinach leaves
* 2 large slices tomato
* 2 slices crusty baguette, toasted
* 1 pinch coarse salt and freshly ground pepper

Render the bacon in a cast iron until crispy. Remove bacon and set on some paper towels to drain.

Drain all but about a Tbs. of the bacon fat.

Add the salmon to the skillet and season with salt and pepper. On a medium high heat, sear the salmon on one side for 3 minutes. Flip and sear 3 more minutes. Remove from the skillet. Let cool a few minutes, then pull the salmon apart with your fingers. It should flake easily. Like dandruff. Okay what is wrong with me.

In a small bowl, whisk together the Greek yogurt, honey and lemon juice. Throw in a small pinch of salt.

Spread the honey lemon yogurt sauce over each slice of crusty bread. Top with spinach leaves, tomato slices, pieces of salmon, and finally the bacon.

Brinnerunch is served.

So long, now!

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21 Responses to Open-Faced Salmon BLTs

  1. Brian @ A Thought For Food November 15, 2012 at 8:41 am #

    Sandwiches like this make me reconsider my pescatarianism… look at that BACON!!!!

  2. Stephanie @ Girl Versus Dough November 15, 2012 at 8:48 am #

    Good golly gee whizzzzzz, lady! These look SCRUMPTIOUS.

  3. Ashley - Baker by Nature November 15, 2012 at 8:59 am #

    I’m coming over!

  4. Heather @ Heather's Dish November 15, 2012 at 9:26 am #

    i love the creamy spread you made instead of mayo – MAN ALIVE!

    i think ghost me would have a cape with a giant hood. and it would TOTES be crimson and flowy and probably made of velvet…

  5. Loretta | A Finn In The Kitchen November 15, 2012 at 9:27 am #

    Um yeah. Way too awesome!

  6. Sheila November 15, 2012 at 9:39 am #

    Delicious! What a great twist on a BLT!

  7. Heather Christo November 15, 2012 at 10:07 am #

    Bev- this is so great. I love the open faced sandwich!

  8. Heather November 15, 2012 at 10:22 am #

    Dude, this is SO WEIRD. I ordered a salmon blt (for the first time) on Monday. It had capers, spinach, tomato, thick slab cut bacon, and some sort of amazing aioli and I could have eaten 12 of them. Looking at your pictures has my mouth watering…

  9. Allison November 15, 2012 at 11:07 am #

    YUM! Never have I thought about putting salmon on a BLT but you have me salivating. And I’m still drinking coffee. Totally hear you about living in 1955. Would be SO fun, for a hot minute. Keep us updated on that bouffant (yep, spell checked that one) of yours. ;)

  10. the 3volution of j3nn November 15, 2012 at 12:40 pm #

    Salmon blts are the shizzle! :)

  11. Liz @ The Lemon Bowl November 15, 2012 at 1:22 pm #

    I’ve made an executive decision: you need an ebook! I want to listen to you so that I can hear you make milk man jokes and say “hey ohhh!”

    I’m not kidding. Not even a little bit.

    • Jovi November 15, 2012 at 8:35 pm #

      I agree!!!

  12. Abby Stensland November 15, 2012 at 1:38 pm #

    I’ve done this same thing before (sans the fancy yogurt sauce) but added grilled apple slices to it! Salmon apple BLT’s are my shizzzzzz! Great minds think alike :)

  13. Katie November 15, 2012 at 2:28 pm #

    I always think I was born in the wrong era…1940 was the one for me. I’m sure if it. (They had BLT’s back then, right…if not, I’m out)

  14. Cassie | Bake Your Day November 15, 2012 at 6:39 pm #

    I’ll have one for breakfast, lunch and dinner.

  15. Julie @ Table for Two November 15, 2012 at 8:43 pm #

    i’ll open my mouth for these.

  16. Kristi @ My San Francisco Kitchen November 15, 2012 at 10:46 pm #

    This looks great! I just love crunchy bacon on my sandwiches :)

  17. Tracey @ Cooking with Love November 17, 2012 at 7:04 am #

    I just wish someone would have an 80′s party!! Bacon & Salmon!! mmmmm! :)

  18. Kevin (Closet Cooking) November 17, 2012 at 2:29 pm #

    What an amazing BLT!

  19. Alexis @ Hummusapien November 18, 2012 at 6:36 pm #

    I have a love affair with smoked salmon and I bet it’s fabulous with that honey lemon sauce! Looks divine!

  20. Ross | TheFaceBaby November 19, 2012 at 11:16 pm #

    I was just thinking the other day that I want to go back to being 5 years old and be in movies. Not like ruin-your-life child-star status, but to be that random funny kid that curses in a Vince Vaughn flick that everyone thinks is the most awesome kid ever. And then I’d just go back to my normal life with a nice little paycheck and bragging rights for life.

    “Ohhhh, you got Student of the Month? I told Robert DeNiro to go #^*% himself, fool.”

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