Salmon, Bacon and Roasted Corn Subs

We’re having summer subs! <–it’s a thing.

This is bonkers good. Let me break it down for you.

We’ll broil some corn, even though I say roasted up there. It’s straight up broiled. And straight up from the frozen bag. You know this trick of mine. I showed you guys yeaaaars and years ago and I still do it constantly. 10-14 minutes under the broiler (second row down) and the corn gets charred, crunchy, sweet, absurd. You must do it.

And then we’ll make a simple basil garlic oil for our salmon. We’ll cube it, slather it in basil oil and under the broiler it goes! (you can grill the salmon if you want.)

Also I have something to tell you. You might hate this, but here goes…

I used cooked bacon! hahahahahah. It’s painful, I know. But HEY, have you ever nuked some precooked bacon in a pinch? It works, bruh. And it’s fabulous on these subs when you want a hit of smokey. Don’t knock it. Nuke it.

Ha!

Oh.

We also made an insanely simple basil mayo for the toasted subs, and all is right in the world.

While there’s a little bit of leg work in this recipe, it’s 100% worth it. And you can tweak it anyway you want. The bread can be different. You could grill chicken. Shoot, add cheese! Go bananas. It’s summer.

But I’m telling you, that basil mayo + basil salmon? Unreal. Make her happen.

Salmon, Bacon and Roasted Corn Subs

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Ingredients

• 1 pound salmon, skinned and cubed
• 12 oz frozen corn
• 1/3 cup Extra-virgin olive oil, divided
• 1-2 garlic cloves
• 1/2 cup loose basil, divided
• 4 Tbs. Mayonnaise
• 6 slices bacon, cooked and halved
• 2 demi baguettes, sliced and toasted
• Any greens you prefer (I used garden bok choy, but spinach or romaine are just fine)
• Coarse salt

Instructions

1. Preheat oven to broil.
2. Place the corn on a rimmed baking sheet. Drizzle 2 Tbs. oil over the corn along with a pinch salt. Toss with your fingers. Broil the corn (second row down) anywhere from 10-14 minutes, until they’re starting to pop and char in places. Remove the corn from the pan and set aside.
3. In a small food processor, combine the basil, garlic, 2-3 more Tbs. oil and a pinch of salt. Blitz until smooth. Place the cubed salmon back on the baking sheet and pour the basil oil over it. Broil for 9 minutes (second row down) until the salmon is cooked through is sizzling.
4. Rinse the food processor out and add the mayonnaise and remaining basil leaves. Pureé until smooth.
5. Spread the basil mayo over the toasted baguettes, then pile it all on! Greens, salmon, corn and bacon. Delish.
6. Makes 4 subs.

7.8.1.2

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This weekend! Here’s the how-to video, bro.