![](/wp-content/uploads/2024/07/Blackened-Salmon-BLTA-Hero.png)
![](/wp-content/uploads/2024/07/Blackened-Salmon-BLTA-Hero.png)
![Michael Boyer](/wp-content/uploads/2024/01/Michael-Boyer.png)
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:
- 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.
- Add the remaining 3 qt mayonnaise and blend until smooth. Adjust seasoning as needed.
- Cover and refrigerate.
Cajun Blackening Seasoning:
- In a large bowl, whisk together all the ingredients.
- Cover and store at room temperature.
Creamy Garlic Vinaigrette:
- 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.
- Cover and refrigerate.
Green Goddess Dressing:
- In a blender or container, combine the ingredients. Blend until smooth, lightly green and somewhat creamy. Adjust seasoning as needed.
- Cover and refrigerate.
Oven-Roasted Heirloom Tomatoes:
- Heat the oven to 300°F.
- Brush olive oil evenly onto a parchment-lined baking sheet.
- Arrange the tomatoes on the sheet cut-sides up. Season with the salt and pepper mixture.
- Roast until the tomatoes are beginning to shrivel, about 1 hour. Remove and let cool completely.
- Cover and refrigerate.
Blackened Salmon BLTA:
- In a blender, combine the avocado, salt, lemon juice and Roasted Garlic Aioli. Blend until smooth.
- Place the salmon on a quarter sheet pan. Coat all sides with the oil, followed by the Cajun Blackening Seasoning.
- Sear the salmon in a hot cast-iron pan until dark golden brown on both sides, but still medium in the center.
- Warm and toast the Everything Rolls. Halve and spread with the avocado aioli.
- Place 4 halves of bacon on the bottom of each roll. Place a portion of blackened salmon on top.
- 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