I have a bad habit. Well, I have many bad habits but the one I’m going to talk about today involves food. I know, I know, that probably isn’t narrowing things down much. Especially if you read my goals for April. The one bad habit that I have is buying food and then never using it. Our family wastes a ton of food and we’re trying real hard to reduce what we throw out. So I’ve designated Sunday nights as leftover nights. We have to make dinner from whatever is in the house. Depending on the week, it could be feast or famine. Luckily this week I stocked up and it was definitely a feast. This week we were having my awesome salmon blt recipe.
In the town I live in, there is really only one place to get freshly baked bread and that isn’t always convenient. I’m not one to make my own bread unless it’s banana or pumpkin, so having a take and bake option is awesome! Introducing….Ecce Panis Bake at Home bread!
This week, leftover night was a hit. I finally used up a bag of frozen salmon I had purchase a few months ago and made a small dent in all the produce I’d purchased throughout the week. Plus, I got to use my favorite condiment, bacon. It may seem like a lot of steps and ingredients but really, it didn’t take much time at all.
To check out my full shopping experience, check out my Google + album.
Salmon BLT with Avocado Aioli and Steak Fries
- russet potatoes
- olive oil
- salt & pepper
- dried parsley
- dried basil
- dried oregano
- 1 medium ripe avocado
- 1/3 cup non-fat greek yogurt
- 1/2 clove minced garlic
- 1-2 tsp lemon juice
- 1/4 tsp dried basil
- 1-2 tbsp extra-virgin olive oil (to thin to desired consistency)
- 1/8 tsp pepper
- 1/4 tsp salt
- olive oil
- lemon juice
- salt & pepper to taste
- sliced tomato
- romaine lettuce
First make the steak fries since they will take the longest to cook. Cut a russet potato in half, then in thirds and place in a bowl. Drizzle olive oil, salt and pepper and dried herbs over the potatoes, mixing thoroughly. Spray a baking sheet with nonstick cooking spray and place the wedges on the sheet. Bake in a 425° oven for 30-40 minutes, rotating fries halfway through.
Next, make the avocado aioli so all the ingredients can meld together. Combine the avocado, yogurt, garlic, basil, salt & pepper, 1 tsp lemon juice and 1 tbsp olive oil in a food processor and combine. Taste and add more lemon juice and olive oil as needed. Since I’m chopping up the avocado and garlic, I go ahead and slice my tomato and lettuce at this time as well.
I always make my bacon in the oven. I think it’s easier this way and less messy. Just put some parchment paper down on a baking sheet and place your bacon slices on it. Bake at 425° degrees for 12-15 minutes, reaching your desired level of crispyness. Make sure you bake some extra pieces. They are great for bribing your two-year old when needed. I’ll totally admit I made my bacon before my steak fries so I could cook them in some of the bacon fat. I know its so bad for me but it tastes sooo good.
Now it’s time to make your salmon. This is simple and easy because you have so many other flavors that you’re adding to your sandwich, no need to get fancy. Just put some salt and pepper and you’re ready to go. I cooked my fish over medium – medium-high heat in a swirl of olive oil and a pat of butter. I always start cooking flesh side down to get a nice crispy crust on my fish. Once it’s crispy and cooked halfway through, I flip it over and finish it off with some of the leftover lemon juice. I peel the skin off my fish so it’s not a big deal if that gets a little over done.
And last but not least, bake your bread. I’m such a slow cook (no 30 minute meals for me) that by now the potatoes are done and I can lower the temp on my oven to cook my Ecce Panis Ciabatta Loaf bread.
Finally, assemble your sandwich. This ciabatta bread is nice and airy so there are plenty of nooks and crannies for your avocado aioli. The outer crust is sturdy enough that you can easily handle your sandwich but soft enough that you get a piece of everything in each bite.
Follow Pepperidge Farm (the makers of Ecce Panis breads) on Facebook to hear about their latest products and promotions. You can also save $0.55 on any 1 Ecce Panis Bake at Home Bread (valid 3/26/12 – 5/31/12 or while quantities last).
— East 9th Street (@East9thStreet) April 2, 2012
This shop has been compensated as part of a social shopper insights study for Collective Bias. Regardless, all thoughts, opinions and recipes are my own. #CBias