Michael Boyer
F&B Product Development Chef
Nordstrom Restaurant Group

La Brea Bakery^® Blackened Salmon BLTA

Recipe courtesy of Michael Boyer
Sponsor: La Brea Bakery

Servings: 6

Ingredients

Roasted Garlic Aioli:

• 4 qt mayonnaise
• 2 Tbsp minced garlic
• 1 ½ c roasted garlic purée
• 1 c lemon juice
• 2 Tbsp kosher salt

Cajun Blackening Seasoning:

• 2 ½ c paprika
• ¾ c kosher salt
• ¾ c granulated onion
• ¾ c granulated garlic
• 3 Tbsp cayenne
• ½ c ground white pepper
• ½ c ground black pepper
• ½ c dried thyme
• ½ c dried oregano
• ½ c sugar

Creamy Garlic Vinaigrette:

• 1 c mayonnaise
• ¼ c Dijon mustard
• ½ c garlic purée
• 1 Tbsp minced garlic
• 1 Tbsp finely chopped fresh dill
• 1 Tbsp finely chopped fresh Italian parsley
• 3 Tbsp 1-in slices green onion
• ½ c honey
• 10 oz champagne vinegar
• 2 Tbsp salt and pepper mixture
• 5 c canola oil

Green Goddess Dressing:

• 4 ¼ c Creamy Garlic Vinaigrette
• 1 c low fat buttermilk
• 1 ½ oz roughly chopped fresh chives
• ½ oz fresh tarragon
• 1 ½ oz fresh Italian parsley
• ½ oz fresh basil
• 1 ½ tsp salt and pepper mixture

Oven-Roasted Heirloom Tomatoes:

• 3 oz extra-virgin olive oil
• 2 lb mixed heirloom cherry tomatoes, halved
• 2 tsp salt and pepper mixture

Blackened Salmon BLTA:

• 1 ripe avocado, pitted
• ½ tsp kosher salt
• ½ lemon, juiced
• 1 c Roasted Garlic Aioli
• 6 (4-oz) portions wild Alaskan sockeye salmon, skinned
• 2 Tbsp canola oil
• 4 Tbsp Cajun Blackening Seasoning
• 6 La Brea Bakery^® Everything Roll
• 12 slices applewood smoked bacon, cooked and halved
• 4 Tbsp Green Goddess Dressing
• 4 oz Sweet Gem lettuce chiffonade
• 3 oz Oven-Roasted Heirloom Tomatoes

Directions

Roasted Garlic Aioli:

1. In a large container, combine 1 qt of the mayonnaise with the garlic, garlic purée, lemon juice and salt. Use an immersion blender to thoroughly combine.
2. Add the remaining 3 qt mayonnaise and blend until smooth. Adjust seasoning as needed.
3. Cover and refrigerate.

Cajun Blackening Seasoning:

1. In a large bowl, whisk together all the ingredients.
2. Cover and store at room temperature.

Creamy Garlic Vinaigrette:

1. In a large container, combine all the ingredients except the oil. Using an immersion blender, form a vortex and stream in the oil until fully incorporated. The vinaigrette should be light green and somewhat creamy. Adjust seasoning as needed.
2. Cover and refrigerate.

Green Goddess Dressing:

1. In a blender or container, combine the ingredients. Blend until smooth, lightly green and somewhat creamy. Adjust seasoning as needed.
2. Cover and refrigerate.

Oven-Roasted Heirloom Tomatoes:

1. Heat the oven to 300°F.
2. Brush olive oil evenly onto a parchment-lined baking sheet.
3. Arrange the tomatoes on the sheet cut-sides up. Season with the salt and pepper mixture.
4. Roast until the tomatoes are beginning to shrivel, about 1 hour. Remove and let cool completely.
5. Cover and refrigerate.

Blackened Salmon BLTA:

1. In a blender, combine the avocado, salt, lemon juice and Roasted Garlic Aioli. Blend until smooth.
2. Place the salmon on a quarter sheet pan. Coat all sides with the oil, followed by the Cajun Blackening Seasoning.
3. Sear the salmon in a hot cast-iron pan until dark golden brown on both sides, but still medium in the center.
4. Warm and toast the Everything Rolls. Halve and spread with the avocado aioli.
5. Place 4 halves of bacon on the bottom of each roll. Place a portion of blackened salmon on top.
6. In a bowl, toss together the Green Goddess Dressing, lettuce and Oven-Roasted Heirloom Tomatoes. Evenly distribute the salad over the salmon portions and cover with the roll tops.

Project Management: Summit F&B
Photography: Carlos Garcia // Food Styling: Peg Blackley