GRILLED SALMON PLT (PANCETTA, LETTUCE, TOMATO)
RECIPE TYPE
Seafood, BBQ
SERVES
4
Prep Time: 15 min
Grill Time: 14 min
Ingredients
INGREDIENTS
4 skinless Atlantic salmon portions (about 113g each), patted dry |
4 tsp Longo’s Seafood Rub |
2 tsp Longo’s Signature Sicilian Olive Oil |
4 sprigs fresh Longo’s Dill |
12 slices pancetta |
4 brioche buns, split |
4 leaves green or red leaf, bibb or iceberg lettuce |
8 slices heirloom tomatoes |
4 slices red onion |
4 Longo’s Sweet Pickled Gherkins |
Truffle Aioli: |
1/2 cup Longo’s Mayonnaise |
1 tsp Longo’s Signature |
White Truffle Flavoured Olive Oil |
1 tbsp grated Longo’s Curato Parmigiano Reggiano Cheese |
1/2 tsp Longo’s Essentials Lemon Juice |
1/4 tsp pepper |
Salt to taste |
Directions
DIRECTIONS
Rub salmon fillets all over with seafood rub and oil. Cover and refrigerate.
Truffle Aioli:
Whisk together mayonnaise, oil, parmesan, lemon juice, pepper and salt to taste; set aside.
Spray grill with Longo’s Cooking Spray. Preheat grill to medium-high heat (about 450°F to 550°F). Grill salmon for 6 minutes; flip and top with dill sprig. Grill for about 6 additional minutes or until just cooked through and tender. Grill pancetta for 1 to 2 minutes per side until crisp.
Place buns on grill to warm and toast lightly. Spread Truffle Aioli on bottom half of bun. Top with 1 leaf of lettuce, 2 slices of tomato and 1 slice of red onion. Top with grilled salmon and 3 slices of grilled pancetta. Add top bun and serve with gherkin.
A Dash of Advice
NUTRITIONAL INFORMATION
Protein 60g | Fibre 2g |
Fat 55g | Sugar 8g |
Carbs 44g | Sodium 1,260mg |
