Salmon BLT Recipe With Avocado Aioli and Steak Fries

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I have a bad habit.  Well, I have many bad habits but the one I’m going to talk about today involves food.  I know, I know, that probably isn’t narrowing things down much.  Especially if you read my goals for April.  The one bad habit that I have is buying food and then never using it.  Our family wastes a ton of food and we’re trying real hard to reduce what we throw out.  So I’ve designated Sunday nights as leftover nights.  We have to make dinner from whatever is in the house.  Depending on the week, it could be feast or famine.  Luckily this week I stocked up and it was definitely a feast.  This week we were having my awesome salmon blt recipe.

In the town I live in, there is really only one place to get freshly baked bread and that isn’t always convenient.  I’m not one to make my own bread unless it’s banana or pumpkin, so having a take and bake option is awesome!  Introducing….Ecce Panis Bake at Home bread!

This week, leftover night was a hit.  I finally used up a bag of frozen salmon I had purchase a few months ago and made a small dent in all the produce I’d purchased throughout the week.  Plus, I got to use my favorite condiment, bacon.  It may seem like a lot of steps and ingredients but really, it didn’t take much time at all.

To check out my full shopping experience, check out my Google + album.

Salmon BLT with Avocado Aioli and Steak Fries


Steak Fries

  • russet potatoes
  • olive oil
  • salt & pepper
  • dried parsley
  • dried basil
  • dried oregano

Avocado Aioli

  • 1 medium ripe avocado
  • 1/3 cup non-fat greek yogurt
  • 1/2 clove minced garlic
  • 1-2 tsp lemon juice
  • 1/4 tsp dried basil
  • 1-2 tbsp extra-virgin olive oil (to thin to desired consistency)
  • 1/8 tsp pepper
  • 1/4 tsp salt


  • olive oil
  • butter
  • lemon juice
  • salt & pepper to taste


  • bacon
  • sliced tomato
  • romaine lettuce


First make the steak fries since they will take the longest to cook.  Cut a russet potato in half, then in thirds and place in a bowl.  Drizzle olive oil, salt and pepper and dried herbs over the potatoes, mixing thoroughly.   Spray a baking sheet with nonstick cooking spray and place the wedges on the sheet.  Bake in a 425° oven for 30-40 minutes, rotating fries halfway through.

Steak Fries

Next, make the avocado aioli so all the ingredients can meld together.  Combine the avocado, yogurt, garlic, basil, salt & pepper, 1 tsp lemon juice and 1 tbsp olive oil in a food processor and combine.  Taste and add more lemon juice and olive oil as needed.  Since I’m chopping up the avocado and garlic, I go ahead and slice my tomato and lettuce at this time as well.

Avocado Aioli

I always make my bacon in the oven.  I think it’s easier this way and less messy.  Just put some parchment paper down on a baking sheet and  place your bacon slices on it.  Bake at 425° degrees for 12-15 minutes, reaching your desired level of crispyness.    Make sure you bake some extra pieces.  They are great for bribing your two-year old when needed.  I’ll totally admit I made my bacon before my steak fries so I could cook them in some of the bacon fat.  I know its so bad for me but it tastes sooo good.

Oven-baked bacon

 Now it’s time to make your salmon.  This is simple and easy because you have so many other flavors that you’re adding to your sandwich, no need to get fancy.  Just put some salt and pepper and you’re ready to go.  I cooked my fish over medium – medium-high heat in a swirl of olive oil and a pat of butter.  I always start cooking flesh side down to get a nice crispy crust on my fish.  Once it’s crispy and cooked halfway through, I flip it over and finish it off with some of the leftover lemon juice.  I peel the skin off my fish so it’s not a big deal if that gets a little over done.


And last but not least, bake your bread.  I’m such a slow cook (no 30 minute meals for me) that by now the potatoes are done and I can lower the temp on my oven to cook my Ecce Panis Ciabatta Loaf bread.

Ecce Panis Ciabatta Loaf

Finally, assemble your sandwich.  This ciabatta bread is nice and airy so there are plenty of nooks and crannies for your avocado aioli.    The outer crust is sturdy enough that you can easily handle your sandwich but soft enough that you get a piece of everything in each bite.

Salmon BLT

Follow Pepperidge Farm (the makers of Ecce Panis breads) on Facebook to hear about their latest products and promotions.  You can also save $0.55 on any 1 Ecce Panis Bake at Home Bread (valid 3/26/12 – 5/31/12 or while quantities last).


This shop has been compensated as part of a social shopper insights study for Collective Bias. Regardless, all thoughts, opinions and recipes are my own. #CBias

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About Sarah

Mom. Blogger. Runner. Hiker. Insomniac. Not necessarily in that order.


  1. That looks so good! I love Salmon, but never thought to make it into a sandwich. Great job! xoxo- Rachel  

  2. Oh that looks yummy! I haven’t had salmon in quite awhile.

  3. OK this looks tasty and I do not like fish at all! This is a great dish I may have to try it (which chicken though 😉 ) YUMMY!! 

  4. Not a big salmon fan but your sandwich looks yummy!

  5. This looks delicious!  Is there anything that even comes close to fresh baked bread? LOL Thanks for the recipe share.

  6. Wow that looks so delicious! I never thought to put salmon in a sandwhich : )

  7. At the grocery store today I told my son I want to make salmon sometime soon. This is the perfect recipe! I’m going to pin it so that I remember to make it next week 🙂

  8. Oh this sounds great!  I would have never thought of pairing salmon and bacon together – what a treat 🙂

  9. That looks incredibly amazing…especially for a leftover night!

  10. Mmmm…salmon with bacon, yum!

  11. Jon LeMire says:

    Wow – you had me at hello!  THIS is a FISH sandwich =)

  12. Looks yummy and right up my alley! Thanks for the great idea!!


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