Monday, June 4, 2012

Wasabi-Glazed Salmon BLT with Sriracha-Dill Mayonnaise

I've been super busy with my summer classes... thank goodness they'll be over on June 22nd, plus I'll be closer to finishing my degree! I decided that I needed to make something new so that I could make a post, so I picked something quick and easy. This recipe is based off of a Martha Stewart recipe that I was interested in trying. I changed it a bit in terms of what goes on the sandwich though, she uses watercress, which I love but we didn't have any available, so I kept it more of a traditional BLT. I also added sriracha to the mayonnaise because I thought it would give it a nice kick and compliment the wasabi glaze on the salmon.

I still need to make the "spanglish sandwich" it's basically a BLT with an egg and cheese... maybe soon!


Wasabi-Glazed Salmon BLT with Sriracha-Dill Mayonnaise
Recipe Adapted from Martha Stewart

4 salmon fillets, deboned and skin on
1 tablespoon wasabi paste
3 tablespoons pure maple syrup
2 1/2 teaspoons sesame oil

  • Preheat oven to 350 degrees.
  • In a small bowl, mix together the wasabi paste, maple syrup, and sesame oil until well combined. If mixture seems too thick for a glaze, add a little more sesame oil to thin.
  • Place salmon on a baking sheet and brush tops with the glaze, reserving about a tablespoon. Cook for 5 minutes.
  • Remove salmon from the oven and brush with remaining glaze. Set broiler to high and broil until salmon is medium-rare, about 5 minutes.

Sriracha-Dill Mayonnaise:

1/4 cup mayonnaise
2 tablespoons sriracha
1 teaspoon dill {fresh of dried}

  • In a small bowl, mix together mayonnaise, sriracha and dill until well combined.
 
6-12 slices of sourdough bread, toasted
sriracha-dill mayonnaise {recipe above}
wasabi-glazed salmon {recipe above}
6-12 slices bacon, cooked
tomato, sliced
leaf lettuce

  • Spread the sriracha-dill mayonnaise on pieces of sourdough bread. Top with the salmon, 2 pieces of bacon, tomato and lettuce.
 


Ashley