We entertain quite a bit at our house, in fact, I’d say at least 3 times a week. I have a pretty unique job where I’m always cooking so there is always food leftover and we think it would be best served up with friends! We couldn’t be happier now that Spring is finally here which means we can either hang out in the house with the screen door wide open or venture outside and enjoy the beginning of warm weather! While we have friends over a lot during the week, I’m also mindful of planning it out so that it’s easy to serve everyone up once they come over, and this Salmon BLT Recipe with Dill Caper Sauce and Heirloom Tomatoes was a breeze and a huge hit!
Whipping up the Dill Caper Sauce
Whenever I begin my brainstorming for recipes I always make it a point to stop by the frozen and dairy aisles. There are so many goodies jam-packed in these sections of the grocery store that something always finds its way into my delicious food. For this BLT recipe, I knew I wanted it to be a bit different and a little heartier, so I thought fresh seared salmon would be a great option. To help accompany the flavor of the salmon I wanted to make a really tasty herb sour cream sauce. Load it up with some fresh dill, lemon juice, capers, salt, and pepper for an absolutely delicious dill caper sauce that will complement not only the salmon but everything else.
My Wife Likes Salmon Now
We had a major breakthrough a week ago at our house. My wife ate salmon and liked it. OMG, HOLD THE PHONE, WHAT?!?! Do you have any idea what this means?? The only other time my wife has ever eaten salmon and actually enjoyed it was when I smoked it, but she decided to give it another shot a week ago and liked it. I cannot even begin to tell you how happy this makes my soul because I am obsessed with salmon, so I immediately jumped at the chance to make this Salmon BLT Recipe. Now I didn’t want to throw the book at her and make her eat it as is, so loading it up with heirloom tomatoes, red leaf lettuce, super thick cut crispy bacon, and a cream dill caper sauce was crucial in continuing to ease her into eating more salmon more often.
Since we will be having a few folks over tonight, and because these BLT’s are pretty dang hearty, I decided to make the sliders. One their easier to eat, and two there are always kids over when entertaining so instead of loading them up with some huge BLT, we will give them a 5-8 bite sandwich that will fill their little bellies just until their hearts are content and no overload. I’m a huge fan of serving up sliders on brioche buns because the sweetness and the buttery goodness that is in the brioche really compliments everything in the sandwich.
When entertaining I always find it easiest to cook on a griddle. I’m fortunate enough to have a built-in griddle to my cooktop, however, just buying a griddle that covers 2 burners would be the exact same thing. I like it because the surface area is huge, and you can do all your cooking at 1 time instead of having to constantly reload a pan once things are finished. I also like how the food caramelizes more on a griddle than in a pan. If you don’t believe me that it cooks more evenly and browns better then I beg you do try it out for yourself, you’ll notice a huge difference!
Last but not least, remember to toast the bun before loading up this BLT goodness!
Salmon BLT Recipe with Dill Caper Sauce and Heirloom Tomatoes
For the Sauce:
- 1 cup of Daisy Sour Cream
- 2 tablespoons of chopped fresh dill
- 2 tablespoons of capers
- juice and zest of ½ lemon
- sea salt and fresh cracked pepper to taste
For the Sandwich:
- 1 teaspoon of ground cumin
- 1 teaspoon of chili powder
- 1 ½ pounds of de-boned skinless fresh salmon cut into 12 square fillets
- 2 tablespoons of olive oil
- 12 leaves of red leaf lettuce
- 24 slices of assorted heirloom tomatoes
- 12 strips of crisp cooked bacon cut in half
- 1 cup of micro greens
- 12 toasted brioche slider rolls
- sea salt and fresh cracked pepper to taste
- Preheat a griddle to medium-high heat or 350°.
- Sauce: Combine all of the ingredients into a bowl and mix. Keep cool until ready to serve.
- Season the salmon on all sides with cumin, chili powder, sea salt, and pepper.
- Add oil to the griddle and sear the salmon until crisp and brown on both sides, about 2 to 3 minutes per side. Set aside until ready to serve.
- To assemble: Add a leaf of lettuce to the bottom of a toasted brioche roll and layer on with a cooked piece of salmon, 2 slices of heirloom tomatoes, 2 strips of halved bacon, micro greens and 1 tablespoon of the dill caper sour cream, followed up with the top toasted brioche roll.
- Repeat the process 11 more times with the remaining ingredients.
- Stick a tooth pick through the center and serve!