We’re having summer subs! <–it’s a thing.
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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…
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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.
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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.
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But I’m telling you, that basil mayo + basil salmon? Unreal. Make her happen.
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
- Preheat oven to broil.
- 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.
- 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.
- Rinse the food processor out and add the mayonnaise and remaining basil leaves. Pureé until smooth.
- Spread the basil mayo over the toasted baguettes, then pile it all on! Greens, salmon, corn and bacon. Delish.
- Makes 4 subs.
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This weekend! Here’s the how-to video, bro.
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