Salmon BLT's on Potato Pancakes
Servings: 4
Ingredients
Ingredients for Sweet Potato Pancakes
- 4 sweet potatoes, peeled and shredded, water squeezed out (I use my food processor)
- 2 garlic cloves, chopped
- salt and pepper, to taste
- 4 large eggs
- 2-3 tbsp avocado oil
Ingredients for Salmon BLTs
- 1 lb. wild caught salmon
- salt and pepper, to taste
- 4 tsp lime juice
- 4 pieces bacon
- 2 avocados
- 3 tbsp cilantro, chopped
- 4 slices of tomato
- 1-2 pieces of chard or iceberg
- 4 slices of onion
Instructions
- Combine sweet potatoes, garlic, salt and pepper, and eggs. Form mixture into 8 potato pancakes (or as many as you'd like depending on the size of cake you like)
- Place a large skillet over medium heat and add in 1 tbsp of the olive oil.
- Fry the pancakes for 2 minutes on each side or until golden brown
- Place on a plate lined with paper towels. If you need to stack the cakes, place a paper towel between each layer.
- In a large skillet over medium heat cook the bacon to your liking set aside, placing it on top of a plate lined with paper towels.
- Make the avocado-cilantro mash. Place in the avocado and cilantro into a bowl and mash thoroughly until no chunks of avocado are left. Set aside.
- Season salmon with the lime, salt and pepper. Place the salmon on the grill or saute with oil. (while salmon is cooking, warm up potato pancakes.)
- Cook salmon for about 4-5 minutes or until it is no longer pink in the center. Set aside when done.
- To plate, put one pancake on the plate, top with avocado mixture, bacon, tomato, lettuce, and salmon. Grab a fork and knife and dive in!
