Alaska Salmon BLT Pesto Sliders

Ingredients

• 1 lb. Alaska sockeye salmon skin removed (thawed if frozen)
• 2 t olive oil
• Salt and pepper
• 8 slider buns lightly toasted
• ½ C pesto mayo see recipe below
• 4 slices bacon cooked crispy
• 2 small tomatoes sliced into rounds
• 4 butter lettuce leaves

Pesto Mayo:

• 2 T pine nuts lightly toasted
• 2 large garlic cloves
• 1 t freshly lemon juice
• 2 C basil leaves packed
• ⅓-1/2 C extra virgin olive oil
• ½ C parmesan cheese
• ½ t red hot pepper flakes
• ½ C Greek yogurt
• Salt and pepper to taste

Instructions

• Pat salmon dry, brush with olive oil, and season with salt and pepper.
• Heat grill pan over medium high heat and add salmon. Cook about 4 minutes on each side, until salmon feels firm to the touch.
• Remove to cutting board and cut salmon into small squares.
• Spread pesto mayo on both sides of lightly toasted slider buns.
• Top each bun with ½ slice of bacon, a tomato round, salmon square, and half a piece of butter lettuce. Place tops of rolls on top.

Pesto Mayo:

• Add pine nuts, garlic cloves, lemon juice, and basil leaves to blender and blend until finely chopped.
• Slowly stream in ⅓ C olive oil with blender running, until mixture is smooth. Scrape down the edges of the blender. Check consistency and add remaining olive oil if necessary.
• Mix in parmesan cheese and red pepper flakes.
• Pour into bowl and stir in Greek yogurt and salt and pepper to taste.