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Ingredients
- 4 four ounce portions of Alaskan salmon (I used sockeye) bones removed ⓘ
- Aleppo pepper, to taste ⓘ
- 8 soft dinner rolls - I used snowflake rolls ⓘ
- 1 very ripe avocado - skin and seed removed. ⓘ
- 1 bunch watercress (chopped - about 1 cup) ⓘ
- 2 teaspoons lemon juice ⓘ
- 2 teaspoons soy sauce ⓘ
- 1/4 teaspoon sugar ⓘ
- 2-3 slices, bacon - cooked but not to crisp. Broken into 8 chunks
- 1 14 ounce can chopped tomatoes (I used san marzanos) ⓘ
- 2 tablespoons sugar ⓘ
- 1/2 cup chopped onion
- 1 tablespoon fresh thyme leaves ⓘ
Instructions
- First, make the tomato jam. In a small saucepan add the olive oil over medium high heat. Add the onions and cook for 10 minutes - until soft.
- Add the garlic, thyme, sugar, salt, and tomatoes (with juice) to the onions. Cook over medium heat for 15 minutes - or until most of the liquid has evaporated and the consistency is thick. Season with salt and pepper.
- Avo puree - in a food processor add the avocado, watercress, soy, lemon juice and sugar. Puree until smooth. Season with salt and pepper.
- Cut each 4 ounce portion of salmon into two - about equal size. Season the salmon pieces with salt and Aleppo pepper (to taste) I used just a sprinkling of the pepper - increase if you like more heat (if you aren't familiar with Aleppo - I find it to be a similar heat level to crushed red pepper).
- Heat 1 tablespoon of olive oil in a non-stick pan over medium high heat. Add the salmon filets, skin side down and cook for about 3 minutes. This will of course depend on how big your filet is and how you like your salmon but I wait until I see the cooked salmon on the side move about 1/3 up the fillet. Then flip and cook for an additional 1 - 2 minutes, depending on your desired doneness. Remove from heat.
- To serve - slice a dinner roll and place one piece of salmon, 1 tablespoon of the tomato jam, 1 slice of bacon and 1 tablespoon of the avo puree on the top bun. Enjoy!
Nutrition & Diet Analysis (per serving)
371
kcal
19% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).