Thursday, August 15, 2013

Salmon BLT Stacks with Lemon Caper Vinaigrette

I seriously considered naming this post "Bacon & Stuff."


I mean, come on.  There is no question as to the MVP of this line up.  Thick cut apple wood smoked bacon... is there anything tastier in the whole wide world?

And I am not sure why I just used a sports reference.  I am proud to say that I don't do sports.  I know next to nothing about football, baseball, basketball, soccer, etc. Just. Don't. Care.  So long as the Gamecocks come away with a win, I'm happy.  How they actually win is of little concern to me.  Fan of the year right here.


Back to the bacon... and stuff.  I made these stacks for lunch this past Saturday.  My mom and sister-in-law were coming over to help me with wedding planning (71 days!?!?!?), so I decided to use food in effort to bribe them into taking on more than their share of outstanding pre-nuptial tasks.  In my world, wedding planning is the equivalent of taking a trip to the DMV or going to the dentist.  And just so you get the full picture, heavy tranquilizers are required to get me into a dentist's office.

So this bribe had to be good.


Mom adores salmon.  It makes her giddy.  I am pretty sure she'd be just fine with eating only salmon for the rest of her life, so long as she had some crackers too.  She's a snacker.

Morgan was not much of a fan of salmon growing up, but she saw the error of her ways a few years back and has been a salmon lover ever since.


Salmon is one of my most favorite foods as well.  It's no bacon, mind you.  But if you cook it just right so that it develops a nice crispy crust on the top while remaining medium rare in the center, not much can top it.  

It is the perfect wedding planning bribe food.  

The idea for the BLT stacks actually came from Magnolia's in Charleston, SC.  It's rare that I make a trip to Charleston without visiting Magnolia's, and nine times out of ten I will order their Salmon BLT salad served over a goat cheese crusted baguette. Out of this world.


The lunch was a success.  We accomplished planning the menu, choosing the invites, ordering wedding day accessories, and trying on the dress (which has been in the closet  unopened in the box it was shipped in since I received it 6 months ago - #worstbrideever).

Oh, and my dad stopped by to fix one of our light switches.  I "paid" for the new switch and his services with the Salmon BLT Stacks.  

I'm thinking I will make food my new currency of choice. 


Salmon BLT Stacks with Lemon Caper Vinaigrette
Serves: 4
Prep Time:  20 minutes
Cook Time: 10 minutes
Total Time:  30 minutes

Ingredients:
2 lbs of wild salmon
8 slices of thick sliced applewood smoked bacon
3 tomatoes, sliced
5 ounces of arugula
2 tablespoons of avocado oil
Salt and Pepper to season

Lemon Caper Vinaigrette:
1/2 cup olive oil
3 tablespoons of lemon juice
2 teaspoons of lemon zest
2 heaping teaspoons of capers
1 shallot, minced
1/4 teaspoon of salt

Directions:
For the Lemon Caper Vinaigrette, in a bowl whisk together olive oil, lemon zest, lemon juice, capers, shallot and salt.  

Preheat oven to 400 F.  Season salmon with salt and pepper.  Allow an oven proof skillet to heat over high heat for 5 minutes.  Add avocado oil and then salmon to skillet, flesh side down skin side up.  Allow salmon to cook for 5 minutes undisturbed.  Flip salmon and place skillet in the oven for 4 minutes for rare or 6 minutes for well.  Meanwhile, arrange a layer of arugula on plates followed by a tomato slice and two slices of bacon, and repeat the arugula and tomato layers once more. 

Top salads with salmon and serve with the Lemon Caper Vinaigrette.

7 comments:

  1. This looks really delicious and gorgeous.

    ReplyDelete
  2. Awesome dish..but, when do you cook the bacon?

    ReplyDelete
  3. Do you eat the fish skin?

    ReplyDelete
  4. This was delicious! Thanks for a great recipe!

    ReplyDelete

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