Here, the soft texture and smoky salmon flavor play beautifully with the crisped smoked bacon and the fresh tomato and lettuce. It is important that you use hot-smoked, as opposed to cold-smoked, salmon. The latter has a chewier texture that prevents it from melting into the sandwich.
Neopol Savory Smokery's hot-smoked salmon has a magnificent flaky and moist texture, but you can also find hot-smoked salmon at specialty grocers and fishmongers. That said, if you end up buying cold-smoke salmon by mistake, use less of it on the sandwich, about 2 ounces; otherwise the texture and flavor will be overwhelming.
About the bacon: It is best to use a good smoked bacon, such as Neopol Savory Smokery, with a shop in Baltimore's Belevedere Square, or Benton’s; both are sold at Union Market in Northeast Washington. Commercially smoked bacon doesn't have the same depth of flavor.
Adapted from a Neopol Savory Smokery recipe.
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Ingredients
measuring cupServings: 1
Directions
Step 1
Spread the aioli (to taste) on one side of each slice of toast. Layer one dressed slice with salad greens, the red onion, if using, the tomato and a sprinkling of salt and pepper. Next, create a layer of the bacon slices, then place the salmon on top. Gently press the remaining slice of toasted bread, dressed side down, on the salmon.
Step 2
Serve right away.
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Nutritional Facts
Per serving
Calories
440
Fat
22 g
Saturated Fat
5 g
Carbohydrates
25 g
Sodium
1970 mg
Cholesterol
60 mg
Protein
34 g
Sugar
4 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
Adapted from a Neopol Savory Smokery recipe.
Tested by Johnna Rowe.
Published April 22, 2014
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