Best Salmon Avocado And Bacon With Chili Mayonnaise Recipes

SALMON WITH CREAMY AVOCADO SAUCE

Steps:

• Place salmon fillets, skin side down, on foil-lined baking sheet. Coat fish with cooking spray and season with salt and pepper.
• Preheat broiler. Cook salmon 10 to 12 minutes or until fish is opaque.
• While fish is cooking, combine avocado, sour cream, mayonnaise, lemon juice, garlic, hot-pepper sauce, Worcestershire sauce, salt, and pepper in a food processor. Process, scraping down bowl occasionally, until mixture is creamy and smooth. Serve a dollop of sauce next to each salmon fillet.

BACON-WRAPPED SALMON

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Grease a baking sheet liberally with olive oil.
• Place the salmon fillets onto the baking sheet skin-side-down. Sprinkle the fillets with garlic powder, dill, salt, and pepper. Lay the bacon strips over the fillets to cover completely. Do not overlap the bacon strips.
• Bake in the preheated oven until the salmon is no longer translucent in the center, 20 to 25 minutes. Turn the oven on to broil and cook until the bacon has crisped, 1 to 2 minutes.

SALMON WITH AVOCADO MAYONNAISE

Steps:

• In a small bowl, add the first 6 ingredients; stir to combine, then set aside.
• Rinse the salmon fillets and pat dry.
• Put the salmon, skin side down in a broiler pan.
• Brush each fillet with 1 teaspoon oil.
• Sprinkle the fillets evenly with the brown sugar mixture.
• Broil about 5 inches from heat source for 1 1/2 to 2 minutes or until brown sugar mixture begins to carmelize.
• Lower oven temperature to 425 degrees and bake 8-12 minutes or until fish flakes.
• In a small bowl, mash the avocado until mostly smooth.
• Add in the lemon juice; stir to combine.
• Whisk in the mayonnaise until smooth.
• Cover and chill until ready to serve.
• Serve with the salmon fillets.

SARASOTA'S GRILLED SMOKED SALMON BLT WITH AVOCADO

Steps:

• Aioli -- Mix the mayo, basil and lemon zest. Chill until ready to assemble the sandwich. (This can be made ahead).
• Bacon -- Saute the bacon in a small pan on medium heat until crispy and brown. Set to the side on a paper plate with a paper towel so it can drain.
• Prepare Vegetables -- Dice up the avocado and toss with the bacon, and set to the side.
• Tomato Salsa -- I dice the tomatoes and the onions fairly fine. Drizzle with 1/2 teaspoon olive oil and 1/2 teaspoon red wine vinegar and toss.
• Stuff and Grill -- I like to use chibatta bread cut lengthwise and lightly scooped out, so you have a little room in the sandwich for the fillings. Lightly toasted on the grill or grill pan or in the oven for just a minute to give it crust so it doesn't soak up all the sauce.
• Spread the aioli on the bottom half, top with half the cheese slices, arugula, then the tomato and onion salsa, salmon, avocado and bacon mix, the other half of the cheese and the top bread layer also slathered with the aioli.
• Grill -- You can grill inside or outside. I like to put my cast iron on top as it grills just to give it a little weight to it as it cooks. It just takes 4-5 minutes per side to get golden brown and the cheese melts. Cut in slices and enjoy!