I made the mistake of looking at the weather up north for next week when we’re on vacation. I was hoping for 70’s and sun, you know…weather OK enough to boat in, or at least to enjoy kayaking. It looks to be a high of 60. I was NOT planning on packing jackets. Cue tears.
At least our first family vacation is SURE to include a fire and thus, s’mores. That’s really all my girls will care about anyway. If you ask them, they never want to swim. They’re sick of the pool, they’re sick of the beach. I cannot comprehend this.
They have NO idea that life during COVID this summer hasn’t completely blown BECAUSE of the pool and the beach. I, however, am eternally grateful. We’ve thoroughly enjoyed the summer that has been abundantly sunny and warm (just ask our 130+ cucumbers!), with tons of outdoor fun.
We’ve also enjoyed dinners on Thursdays at the pool with our friends from school – a summer ritual, of sorts. For the past year, my kids have been in the same Primary classroom with their youngest and the bond is tight! Thursday dinners at the pool have become routine and this week will be our last as the pool season wraps up (during the weekdays, at least).
We’ve all fallen into little habits – trying a new drink on the menu every week, or the kids ordering off the not-so-healthy kids meal section…or me, ordering the SAME dinner every week: a salmon BLT. I don’t have to choose between the salmon dinner or the BLT, I can have both in one incredible sandwich.
I made a few tweaks to the pool’s version. Firstly, my favorite sandwiches are all about the brioche. Plus, the softer texture allows for easier eating. Second, it’s all about the sauce. I love a mayonnaise + yogurt combo with lemon and dill – it’s fantastic and pairs great with both the salmon and the bacon…the tomato and lettuce, too! While I’ve enjoyed a Salmon BLT every week this summer, it’s a tradition I want continued on into the darker, colder months (cue the tears).
- 8 slices bacon
- 4 (4 oz) skinless salmon filets
- 1/2 tsp salt
- black pepper, to taste
- 4 brioche buns
- 8 bibb lettuce leaves, washed and dried
- 1 large tomato, cut into slices
- 1/4 cup low-fat mayonnaise
- 2 Tbsp whole milk plain Greek yogurt
- 2 Tbsp freshly squeezed lemon juice
- 1 Tbsp finely chopped dill
- black pepper, to taste
- In a large, nonstick skillet, cook the bacon over medium heat until crispy. Remove to a paper towel-lined plate and discard all but 1 tablespoon bacon grease.
- To the skillet, add the salmon and cook over medium heat, seasoning with the salt and pepper. Flip salmon after 3-4 minutes and cook an additional 3-4 minutes or until cooked through.
- Meanwhile, mix together the Lemon-Dill Mayonnaise ingredients in a small bowl until well-combined.
- Toast buns, if desired, and spread 1/4 of the mayonnaise mixture onto each bun bottom and top.
- Prepare sandwiches by adding the lettuce, tomato, salmon, and 2 slices prepared bacon. Serve immediately.
Want to ramp up the nutrition? Add avocado!
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 481Total Fat: 19.8gSaturated Fat: 0gCholesterol: 103mgSodium: 931mgCarbohydrates: 34.8gFiber: 1.0gSugar: 10gProtein: 36.3g
Lover of sandwiches? Great food, layered between breads of different kinds? Oh baby.
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