Salmon BLT with Lemon Aioli

Why a salmon BLT?  Because you can't go wrong with bacon :)  It makes everything better...even things that are already yummy on thrir own.

12 oz salmon filet

4 slices of pepper bacon, cooked until crispy

cajun seasoning

pepper

butter lettuce (you can use whatever lettuce you like or have on hand)

one tomato

Lemon Aioli (recipe below)

4 slices of sourdough bread, lightly toasted

For this sandwich I made the salmon using my Blackened Cajun Salmon recipe.  Once the salmon is cooked allow it to cool for about five minutes.  Then remove the skin by sliding a spatula or a knife between the salmon and the skin. 

Toast four slices of sourdough bread.  Spread the lemon aioli on one side of each slice.  Top two slices with lettuce, salmon, bacon, tomato, and another slice of bread. 

Lemon Aioli

1/2 cup mayo

Juice and zest from half a lemon

1 tsp pepper

1 tsp garlic salt

1 tsp cajun seasoning

1 tsp chili powder

1 dash hot sauce (if you want a little heat)

Whisk all of the ingredients together and set aside in the fridge for at least 30 minutes.  This makes a great sandwich spread or a dip for veggies and/or seafood.