In fact, I had a striking realization when I was eating this sandwich that I may not even fully enjoy salmon any other way from now on because it just tasted SO good combined with these other components.
The salmon fillets are dusted with smoked paprika and pan-seared to create that crispy outer crust and flakey inside. Then, they’re nestled inside two pieces of grilled sourdough bread piled with turkey bacon, fresh tomatoes, romaine lettuce and a tangy Greek yogurt spread made with dill, green onion and a touch of sweetness. Such a delicious concoction.
I’ve never quite understood the hype of plain BLTs with no additional meat/protein. Turkey BLT? Yes. Lobster BLT? Sign me up. But unless the bacon is thick-cut and absolutely blows my mind, plain BLTs never did it for me. Though turn that BLT and into an SBLT and we’re speaking the same language 😉
I’ve also never been a mayo fan. I usually always prefer using some jazzed up 2% Greek yogurt as an alternative. If you haven’t been turned onto using Greek yogurt as an alternative to mayo and/or sour cream yet, this recipe may be your calling!
Smoky Salmon BLTs with Tangy Yogurt Sauce
Makes four sandwiches
- ~ 1 and 1/4 lbs fresh salmon (four 5-oz pieces)
- 8 slices of bread (I used sourdough)
- 2 large tomatoes, sliced
- One bunch of romaine lettuce leaves, broken off into pieces
- 8 slices of turkey bacon
- 1 tsp smoked paprika
- Salt and pepper to taste
Tangy Yogurt Sauce
- One 7 ounce container of 2% fat plain Greek Yogurt (I used Fage)
- 2 tbsp finely chopped green onion
- 1 tbsp freshly chopped dill
- 1/4 tsp sugar (or sweetener of choice – I used stevia)
- Dash of salt (I used ~1/8 tsp)
- Heat a non-stick or cast iron skillet over medium heat. Spray with non-stick cooking spray or add a touch of butter to grease the surface. Add slices of turkey bacon and cook for 3-4 minutes per side. Once they reach desired crispiness, remove from pan and set aside. Add salmon fillets, flesh-side up. Cook for 3-4 minutes, flip and cook for an additional 8-10 minutes, until skin is opaque and center is flakey.
- Salmon can also be prepared on an outdoor grill for extra smokiness!
- To prepare yogurt, whisk all ingredients until well-combined. Refrigerate until ready to use.
- Toast bread either on a grill-pan or actual grill. If neither of these are an option, the toaster will do the job just fine.
- Assemble sandwiches by spreading 1-2 tbsp of yogurt spread on one or both slices of bread and layering with 2 pieces of turkey bacon (torn in half), lettuce, tomato and salmon. Enjoy!
Nutrition facts per sandwich (will vary depending on type of bread)
Calories: 530; Total Fat: 21 gm; Saturated Fat: 5 gm; Cholesterol: 60 mg; Sodium: 650 mg; Carbohydrates: 33 gm; Fiber: 2 gm; Sugar: 4 gm; Protein: 60 gm