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!
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Makes: 4
Ingredients
- 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 rounds
- 4 butter lettuce leaves
Pesto Mayo:
- 2 T pine nuts lightly toasted
- 2 large garlic cloves
- 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 flakes
- ½ C Greek yogurt
- Salt and pepper to taste
Instructions
- 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 ½ slice of bacon, a tomato round, salmon square, and half a piece of butter lettuce. Place tops of rolls on top.
Pesto Mayo:
- Add pine nuts, garlic cloves, lemon juice, and basil leaves to blender and blend until finely chopped.
- Slowly stream in ⅓ 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.
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