Salmon Sandwich with Pesto Mayo and Apricot Jam
This sandwich is a house favorite! The salty bacon, sweet jam, smoky mesquite seasonings and peppery lettuce makes for a very satisfying dish. It's a hit with adults and kids alike and a highly requested recipe in our house.
Servings: 4 sandwiches
Ingredients
- 1⅓ lbs salmon fillets
- 1 tsp mesquite grill seasoning optional
- ½ tsp smoked paprika
- ½ tsp brown sugar
- ½ tsp kosher salt
- 1 tbsp olive oil
- 4 slices cooked bacon
- ¼ cup mayonnaise
- ¼ cup pesto
- ¼ cup apricot jam
- 1 cup arugula mixed greens and little gems work as well
- 4 brioche hamburger buns
Instructions
- Place salmon on a sheet tray lined in parchment paper. Drizzle with olive oil and sprinkle with mesquite seasoning, paprika, brown sugar and salt. Roast salmon at 375° until done, about 15 minutes.
- Meanwhile, mix mayonnaise and pesto. Set aside.
- Make an assembly line of pesto mayo, apricot jam, bacon (broken in half) and lettuce.
- Separate brioche buns and place on a sheet tray. Toast these in the oven for a few minutes after pulling out the salmon.
- When ready to assemble, spread about 1 tablespoon of pesto mayo each on half of the buns and 1 tablespoon of jam each on the other half. Place one portion of salmon on the mayo, followed by the bacon and lettuce. Top with remaining buns spread with apricot jam.