Adding grilled salmon and pesto mayo to bacon, lettuce, and tomato makes these sliders better than a BLT!
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INGREDIENTS
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– 1 lb. Alaska sockeye salmon skin removed (thawed if frozen)– 2 t olive oil– Salt and pepper– 8 slider buns lightly toasted– ½ C pesto mayo see recipe below– 4 slices bacon cooked crispy– 2 small tomatoes sliced into round– 4 butter lettuce leavePesto Mayo:– 2 T pine nuts lightly toasted– 2 large garlic clove– 1 t freshly lemon juice– 2 C basil leaves packed– ⅓-1/2 C extra virgin olive oil– ½ C parmesan cheese– ½ t red hot pepper flake– ½ C Greek yogurt– Salt and pepper to taste
INSTRUCTIONS
Step 1
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Salt and pepper salmon, pat dry, and glaze with olive oil.
Step 2
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Grill salmon on medium-high. Salmon should be firm after 4 minutes per side.On board, cut salmon into squares.
Step 3
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Spread pesto mayo on both sides of lightly toasted slider buns.Put ½ bacon slice, tomato round, salmon square, and half a butter lettuce piece on each bun. Top with rolls.
Step 4
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Mix pine nuts, garlic, lemon juice, and basil leaves until finely chopped. Add ⅓ C olive oil slowly to blender and blend until smooth. Scrape blender sides.
Step 5
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If necessary, add olive oil to consistency.Mix in parmesan and red pepper flakes.Add Greek yogurt, salt, and pepper to bowl.
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