Ingredients
Method
- Cook the bacon until just crispy however you prefer, in a hot skillet, oven or microwave, set aside until ready to use.
- Make the caper remoulade: Mix the remoulade ingredients together until well combined, keep refrigerated until ready to use.
For the Blackened Salmon:
- *Depending on the size of the filets versus your buns of choice, you can leave them whole or cut in half.*
- Heat a large skillet over medium high heat. Add in the olive oil once hot.
- Season both sides of the salmon the blackening seasoning, about 1 1/2 - 2 tsp per filet.
- Place the salmon in the skillet, cook until slightly charred and crisp, about 2 to 3 minutes.
- Turn the salmon over and continue to cook about 2 - 3 minutes, until the fish flakes easily with a fork.
- To serve, you can toast the buns if desired, then layer the blackened salmon, caper remoulade, tomato slices, lettuce, and crispy bacon.
Serve & enjoy!
