Alaska Salmon BLT Pesto Sliders
Better than your average BLT, these sliders add grilled salmon and a pesto mayo to the bacon, lettuce, and tomato!
- 1 lb. Alaska sockeye salmon skin removed (thawed if frozen)
- 2 t olive oil
- Salt and pepper
- 8 slider buns lightly toasted
- 1/2 C pesto mayo see recipe below
- 4 slices bacon cooked crispy
- 2 small tomatoes sliced into rounds
- 4 butter lettuce leaves
- 2 T pine nuts lightly toasted
- 2 large garlic cloves
- 1 t freshly lemon juice
- 2 C basil leaves packed
- 1/3-1/2 C extra virgin olive oil
- 1/2 C parmesan cheese
- 1/2 t red hot pepper flakes
- 1/2 C Greek yogurt
- Salt and pepper to taste
Pat salmon dry, brush with olive oil, and season with salt and pepper.
Heat grill pan over medium high heat and add salmon. Cook about 4 minutes on each side, until salmon feels firm to the touch.
Remove to cutting board and cut salmon into small squares.
Spread pesto mayo on both sides of lightly toasted slider buns.
Top each bun with 1/2 slice of bacon, a tomato round, salmon square, and half a piece of butter lettuce. Place tops of rolls on top.
Add pine nuts, garlic cloves, lemon juice, and basil leaves to blender and blend until finely chopped.
Slowly stream in 1/3 C olive oil with blender running, until mixture is smooth. Scrape down the edges of the blender. Check consistency and add remaining olive oil if necessary.
Mix in parmesan cheese and red pepper flakes.
Pour into bowl and stir in Greek yogurt and salt and pepper to taste.