BLTS Sliders

By meganvt01 • March 24, 2012 • 1 Comments

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Author Notes: I'm always looking for ways to make my favorite foods more approachable - especially to my two year old. Sliders work wonders for any sandwich - making them cute enough to encourage most kids to take a bite. I like to cook Sockeye salmon in smaller pieces regularly - the shape of the filet (thinner on one end) makes it difficult t cook the whole filet properly. Cutting the fillet into two makes it easier to ensure this lean meat isn't over cooked. The "B" is of course - bacon. the "L" traditionally would be lettuce but here I made a really vegetal watercress avocado spread. The "T" is for tomato - since its not summer I used good canned tomatoes to make a sweet chunky tomato jam. Finally - "s" - salmon - use your favorite type of salmon filet. For the rolls, I use store bought dinner rolls. The soft roll is key because instead of squeezing out the fixins and salmon on one side as you bite - the soft dough just molds around the filling. This recipe also works to make full sandwiches rather than sliders. - meganvt01

Makes 8 sliders

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
1/2 teaspoon kosher salt
1 clove garlic, minced

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!