Salmon Club Sandwiches
with garlic aioli sauce
By: Laura Kopec
1 package of Applegate Farms Sunday bacon
1lb Alaskan salmon fillet
1 medium red onion, peeled and sliced
2 TB coconut oil
1 head red-leaf lettuce, broken off and washed for sandwiches
1-2 large heirloom tomatoes, sliced for sandwiches
2-3 avocados, halved, pitted and sliced
1-2 loaves of Canyon Bakehouse gluten free white bread
Pink Himalayan sea salt and fresh ground pepper
½ c Spectrum Organic mayonnaise (to spread on sandwiches)
1 garlic clove (peeled and pressed through garlic press
1 Bibb or butter lettuce
On a greased baking sheet, place the salmon (run under cold water and pat dry first). Sprinkle with salt and pepper generously. Bake on 350 degrees for 20- 25 minutes. Take out of oven and set aside when finished.
On another baking sheet lay out the bacon slices. Place into heated oven and increase temperature to 375. Bake the bacon for approximately 5-10 minutes and then turn each slice over to cook the other side. Bake a couple of minutes more. The flipped side will take less time, so be careful not to overcook, but make sure pork bacon is always thoroughly cooked. Cooking bacon this way keeps the meat intake and avoid over crisping the bacon. Take out and lay on paper towels to absorb the grease.
In a small cup or bowl, mix the mayonnaise, garlic and squeeze the lemon into the mixture. Sprinkle with salt and pepper.
Toast the bread slices.
Slice the salmon.
Layer the salmon, bacon, tomato, lettuce, avocado on each and top with the garlic aioli sauce. Place a top layer of bread. Serve with Bibb lettuce with fresh mango slices over the top.