Salmon BLT Wrap with Chive Aioli by Mom De Cuisine
When I was in college, I got my first job waiting tables. There was a small Pub across the street from where I worked that had a great salmon BLT. At the time I thought it was the best sandwich I’d ever eaten in my life. While I think my tastes have matured a bit since then, I still remember what a great sandwich it was.
Fast forward several a few years later and I was going through the ‘fridge trying to decide what to do for dinner. I realized I had some “use-them-or-lose-them” items. You know, those things that are still good but give them another day and they will be freezer-burned, wilted, moldy, slimy, or just gross. As I pulled them out, I realized I had the makings for another great salmon BLT.
The best part of this dinner was that it come together like an easy weeknight, wham-bam-thank-you-ma’am meal but tasted like it took hours to prepare.
Salmon BLT Wrap with Chive Aioli Recipe
Recipe Type Main
Prep time 15 mins
Cook time 20 mins
Total time 35 mins
- 2lbs salmon fillets
- Juice and rind from 2 lemons
- 2 cloves garlic, finely minced
- 1 teaspoon Olive Oil
- 3 rashers of bacon
- 2 large tomatoes, chopped
- 2 cups frisee lettuce
- 10 flour tortillas
- Chive Aioli:
- 1/4 cup chopped Chives
- 1 cup Mayo
- 1 teaspoon distilled white vinegar
Preheat the oven to 400 degrees.
Combine lemon rind, garlic, Olive Oil, salt and pepper in a bowl.
Salt and pepper the flesh side of the salmon. Rub lemon rind mixture into the flesh. Add lemon juice and allow the salmon to sit 15 minutes.
Line a baking sheet with tin foil. Place the salmon fillets and bacon on the sheet and roast 20 minutes, or until the salmon flakes with a fork and the bacon is crispy.
Remove bacon to a paper towel to drain the grease and roughly chop.
To assemble: flake the salmon fillets and in a bowl, combine salmon, tomatoes, bacon and lettuce. Spread chive mayo over the tortilla and top with the salmon mixture. Roll up into a wrap, securing with a toothpick or sandwich paper.
To make the Chive Aioli:
Combine the ingredients in a food processor and blend 2-3 minutes on high.
Chive Aioli can be made 1 day ahead of time and refrigerated in an airtight container.