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Salmon BLT with Spicy Garlic Mayo

4 ounces, weight Salmon Fillet, Thawed If Frozen
1 dash Lemon Pepper Seasoning
1 dash Creole Seasoning (like Tony Chachere's)
1 teaspoon Butter
2 slices Bread Or A Sandwich Thin
2 slices Crispy Bacon
2 slices Fresh Tomato
4 whole Small Lettuce Or Baby Spinach Leaves
3 whole Egg Yolks, Preferably Farm-fresh
1/2 teaspoons Dijon Mustard
2 Tablespoons Lemon Juice
1- 1/2 Tablespoon Vinegar (I Like Balsamic)
2 cloves Garlic Peeled And Quartered
3/4 teaspoons Sea Salt
2 dashes Hot Sauce Like Tapatio
3/4 cups Neutral-flavored Oil, Like Grapeseed Or Canola


Preheat grill, stove-top grill pan or broiler to medium-high heat. Place salmon fillet on a piece of foil (large enough to make a sealed packet). Sprinkle with lemon-pepper and creole seasonings. Place butter on top of the fillet and fold foil over to seal the packet. Place packet on the grill (or in the oven) and cook for about 8-10 minutes or until the center has a couple of spots that are still dark. Cooking time varies depending on the thickness of the fillet. Remove from heat and let it sit for 5 minutes before unwrapping. Meanwhile, make the mayo. In a medium-sized bowl (or a large plastic cup) combine all the ingredients except the oil. Insert an immersion blender and give it a quick buzz until its creamy. Still continue to blend as you add the oil in a slow drizzle. The mixture should thicken after a minute or two. If youre using a cup, use up and down motions to bring the emulsion together. Adjust seasonings if necessary and store in an airtight container for 2 weeks. Makes about 1 cup. Assemble the sandwich, spreading the mayo on the bread and assembling with the bacon, tomato, and lettuce. Makes 1 sandwich. Note: If you dont want to make mayo from scratch, simply grate 1 or 2 fresh garlic cloves into about a cup of mayo. Add a dash or two of hot sauce and mix well. Let it sit for about 10-15 minutes to infuse the mayo with flavor. Store covered in the fridge.

Source: tastykitchen.com