Dinner Rush! Gin + Tonic Salmon BLTs

Cooking Channel has gone mash-up crazy in the best way possible. Caesar salad is commingling with pizza. Doughnuts are adorning icebox cakes. Would a rose by any other name taste as sweet as lasagna meatloaf? If you're still looking to deviate from the norm, here's one more for you to try: the BLT meets a gin and tonic.

For many of us, a hearty BLT and a refreshing G&T are already a match made in heaven. Crispy thick-cut bacon on mayo-slathered toasted bread deserves the stylish sophistication of such a timeless drink — it’s like edible shabby chic. Don’t fret, though, if you’re not into the whole “booze for dinner” thing. It's fine to leave out the gin if you don’t care for it; this open-face knife and fork sandwich will still be a dinner-table rock star.

After you’ve given this a go, c’mon back to Cooking Channel for even more craveable comfort food mash-ups.

Gin + Tonic Salmon BLTs
Total Time: 17 min
Prep: 5 min
Cook: 12 min
Yield: 4 servings
Level: Easy
For the BLTs:
8 thick-cut slices bacon
Four 4-ounce skinless salmon fillets
1 teaspoon ground coriander
Salt and ground black pepper
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
4 slices multigrain bread, toasted
1 small head Boston lettuce
2 vine-ripe tomatoes or Roma tomatoes, sliced
For the Gin + Tonic Dressing:
1/2 shot gin
Zest and juice of 1/2 lime
Zest and juice of 1/2 lemon
Zest and juice of 1/2 orange
Pinch ground allspice
Pinch ground cardamom

1-inch piece lemongrass, tough outer layers removed, very finely chopped

3 tablespoons grapeseed oil or vegetable oil
Salt and ground black pepper

Lay the bacon in a large cold saute pan and place it over medium heat. Cook the bacon, turning occasionally, until the fat has rendered out and the strips are evenly golden brown, 6 to 8 minutes.

While the bacon is cooking, whisk together all of the ingredients for the dressing, seasoning as needed with salt and pepper. Set aside.

Remove the cooked bacon to a paper-towel-lined plate and reserve. Pour off all but 1 tablespoon of the bacon fat and return the pan to medium-high heat.

Season the fish with coriander, salt and pepper. Saute the salmon, turning once, until golden brown and cooked to your liking, about 2 minutes per side for medium. While the fish is cooking, stir together the mayonnaise and mustard, seasoning it as needed with salt and pepper. Start to assemble the sandwiches by spreading the mayo mixture on one side of each slice of bread. Stack a few leaves of lettuce, a few slices of tomato and two strips of bacon on each bread slice. When the fish is ready, place a fillet on each sandwich and drizzle with the prepared dressing. Serve warm.

NOTE: Starting the bacon in a cold pan is necessary so that, as the pan heats up, the fat will slowly render out of the bacon, leaving you with crispy strips of smoked, salted bliss.

Patrick W. Decker’s life revolves around food. Always has, probably always will. As a graduate of The Culinary Institute of America and past member of the culinary teams for Food Network stars Rachael Ray, Sandra Lee, Marc Forgione and Bobby Deen, he now works on digital production for FoodNetwork.com, CookingChannelTV.com and Food.com in NYC by day and develops recipes at his home in New York’s Hudson Valley by night. You can see what he’s up to by following him on Twitter & Instagram at @patrickwdecker or visiting his website at patrickwdecker.com.

Keep Reading

Next Up

Dinner Rush! Salmon Teriyaki Sliders

Get Cooking Channel's quick and easy dinner recipe, Salmon Teriyaki Sliders.

Dinner Rush! Caprese Sliders

Cooking Channel's sliders with an Italian twist are ready in only 20 minutes.

Dinner Rush! Beans & Greens Spaghetti

Easily make a hearty dinner for four that is nutritionally balanced, ready in no time & light on the wallet with this healthy pasta recipe.

Dinner Rush! Portuguese Seafood Stew

Make quick seafood stew in lieu of the Feast of the Seven Fishes on Christmas Eve.

Dinner Rush! Crispy Tuscan Cutlets

Discover the secret breading technique that will guarantee the utmore crispiness for this easy Tuscan Pork Cutlet recipe or other breaded dishes.

On TV

Eat St.

9am | 8c

Eat St.

9:30am | 8:30c

Eat St.

10am | 9c

Eat St.

10:30am | 9:30c

Unique Eats

11am | 10c

Unique Eats

11:30am | 10:30c

Unique Eats

12pm | 11c

Unique Eats

12:30pm | 11:30c

Unique Eats

1pm | 12c

Unique Eats

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Carnival Eats

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Gooey

9:30pm | 8:30c

Late Nite Eats

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Gooey

1:30am | 12:30c

Late Nite Eats

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c
What's Hot
What's Hot

The Best Thing I Ever Ate

New Episodes Mondays 8|7c

Home for the Holidays

So Much Pretty Food Here