Salmon BLT Stacks with Lemon Caper Vinaigrette
Nat found this simple, relatively healthy number online and it is great.
The whole thing comes together as a really tasty meal, especially with the salmon, bacon and the vinaigrette. As good as any BLT.
And of course, you’ll have the best lunch in the office the next day.
1kg salmon, skin off
8 slices, rindless bacon
3 tomatoes, sliced
4 good handfuls, rocket
2 tbsp olive oil
Salt and freshly cracked pepper
Lemon Caper Vinaigrette
½ cup olive oil
3 tbsp lemon juice
2 tsp lemon zest
2 tsp (heaped) capers
1 shallot, minced
¼ tsp salt
- For the Lemon Caper Vinaigrette, in a bowl, whisk together the ingredients.
- Preheat the oven to 180c and bake the bacon on a baking tray lined with baking paper, until the bacon is crisp: 10 or so minutes.
- Heat a frypan over a medium heat. Add the olive oil and cook the salmon on both sides until cooked to your liking.
- Arrange the rocket, then the tomato and then the bacon as a stack. Top with te salmon and drizzle with the vinaigrette.