Seafood

Salmon & Avocado BLT Bowl

by Shawnda on February 20, 2015

in Salmon,Seafood,The Great Detox of 2015,Whole30,Zoodles,Zucchini

Salmon & Avocado BLT Bowl

It’s not a low-rung college football game… but rest assured, if I ever stumble onto an orchard of money trees, I shall make it happen.

The SABLTZ is what you get when you cook a Open-Face Salmon & Avocado BLT for your family, but you’re EightySevenPercenting a Whole30 (long live goat cheese and yogurt!) and you don’t eat bread.

This can present problems but I’ve found that the quickest solution to most of those problems is also the simplest: Just put it over a bowl of zucchini noodles.

Salmon & Avocado BLT Bowl

I mentioned a few recipes ago that I treated myself to a fancy schmancy vegetable spiral cutter thingy and I think that it’s still the greatest thing ever.

So instead of eating the BLT in sandwich-form (which, by the way, got seriously rave reviews), this is how I approached it, Whole30 style:

Salmon & Avocado BLT Zoodles

It's a Whole30-friendly BLT in a bowl: seared salmon, avocado, and bacon over zucchini noodles.

Ingredients

  • 2 slices thick bacon
  • 2 3-4oz salmon filets, skin removed
  • Salt
  • Pepper
  • 2 medium-large zucchini, cut into spirals (I have this tool)
  • Olive oil
  • 2 cloves garlic, minced
  • 2 small handfuls of salad greens
  • 1 roma tomato, sliced
  • Avocado slices
  • Chopped chives

Instructions

  1. In a skillet over medium-high heat, crisp the bacon and transfer to a paper towel-lined plate, leaving behind as much bacon dripping as possible.
  2. Salt and pepper the salmon and sear, covered, for 4 minutes.
  3. Flip and cook another 2 minutes. Transfer to the plate with the bacon.
  4. Discard the renderings and wipe the pan clean.
  5. Heat a drizzle of olive oil over high heat and stir in the garlic.
  6. Season the zucchini with salt and pepper and add to the pan.
  7. Cook for 2-3 minutes, stirring frequently.
  8. Divide the zoodles between two bowls.
  9. Layer the remaining ingredients on top: a small handful of salad greens, sliced tomatoes, avocado, a slice of bacon, the salmon, and garnish with the chives.
  10. Serve immediately.

Notes

Yields: 2 servings

Inspired by Open-Face Salmon & Avocado BLTs

Estimated time: 30 minutes

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Open Faced Salmon Avocado BLT Sandwiches

There’s absolutely nothing – and I mean nothing – wrong with the traditional BLT: smooshy preservative-laden white bread, mayo (actually, this is the one place I want Miracle Whip), tomatoes, ice berg lettuce, and copious amounts of crispy bacon and black pepper. Perfection.

But that doesn’t mean you can’t try to make it better.

Open Faced Salmon Avocado BLT Sandwiches

From the bottom up, we have toasted bread slathered with ranch (because this is Texas and we ranch all the things, all the time), topped with a handful of salad greens, sliced roma tomatoes, avocado slices, crispy bacon, and a filet of salmon seared in the drippings from that crispy bacon.

Because go big or go home, right?

Open Faced Salmon Avocado BLT Sandwiches

(And then when you get home, go ahead and make a breadless version for the EightySevenPercent Whole30er in the house. Later this week, the EightySevenPercent Whole30er in this house will show you how.)

Open Faced Salmon Avocado BLT Sandwiches

Open-Faced Salmon Avocado BLTs

It's the ultimate (SA)BLT: crispy bacon, salmon seared in bacon drippings, sliced avocado, and ranch.

Ingredients

  • 4 slices crusty white bread, sliced on the diagonal
  • 4 slices thick bacon
  • 4 3-4oz salmon filets, skin removed
  • Salt
  • Pepper
  • Ranch dressing
  • Salad greens
  • 2 roma tomatoes, sliced
  • 1/2 large avocado, sliced thinly
  • Chopped chives

Instructions

  1. Toast the bread slices under the broiler until browned on both sides.
  2. In a skillet over medium-high heat, crisp the bacon and transfer to a paper towel-lined plate, leaving behind as much bacon dripping as possible.
  3. Salt and pepper the salmon and sear, covered, for 4 minutes.
  4. Flip and cook another 2 minutes. Transfer to the plate with the bacon.
  5. Build the sandwiches from the bottom up: bread, ranch, salad greens, tomato slices, avocado slices, bacon, and salmon.
  6. Top with chives, grab a fork and knife, and dig in.

Notes

Yields: 4 servings

Slightly adapted from Cooking Light

Estimated time: 30 minutes

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Salmon with Strawberry-Avocado Salsa

It’s a formula I turn to over and over and over again for dinner: protein + salsa. And that’s because with a generous serving of salsa on top, any slab of protein becomes endlessly riffable.

Sometimes that salsa has a fruit component, sometimes not. But it always has a spicy component because a “boring healthy dinner” seems so much less boring when your face is on fire.

True story.

If you haven’t tried the strawberry + avocado combination, here’s your chance – grab the recipe here!

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