Salmon BLT

• 1 cup mayonnaise
• 2 tablespoons vietnamese chili paste (aka sambel olek or may substitute spicy Thai chili sauce)
• 14 cup white cornmeal
• 2 tablespoons panko breadcrumbs
• 14 teaspoon dried thyme
• 14 teaspoon dried oregano
• 14 teaspoon salt
• 12 teaspoon fresh ground black pepper
• 34 teaspoon chili powder
• 4 salmon fillets, skin removed (each fillet should weigh about 6 ounces)
• salt
• fresh ground pepper
• olive oil
• 8 slices potato bread
• fresh arugula
• 12 slices fresh tomatoes
• 12 slices bacon, fried crisp and drained

1. To make the spicy mayonnaise: combine ingredients until well blended; refrigerate until ready to use.
2. To make the seasoned cornmeal crust mixture: add ingredients to the container of a food processor; blend well.
3. Transfer mixture to a wide bowl or pie plate; set aside.
4. To make the sandwiches: season the salmon with salt and pepper.
5. Dredge the fillets in the seasoned cornmeal crust mixture and set aside.
6. In a large skillet, add enough olive oil to coat the bottom of the pan.
7. Heat the oil to a low smoke; add the salmon fillets and fry them, turning once.
8. Cooking time depends on the thickness of the fillets and the desired degree of doneness; do not over cook the salmon.
9. Spread each slice of potato bread with the spicy mayonnaise on one side.
10. On 4 slices of bread, place arugula leaves to cover, add 3 slices of tomato and 3 slices of bacon to each.
11. Add the fried salmon fillet and cover with remaining slices of bread.
12. Slice the sandwich in half and serve immediately.

mayonnaise, vietnamese chili paste, white cornmeal, breadcrumbs, thyme, oregano, salt, ground black pepper, chili powder, salmon, salt, fresh ground pepper, olive oil, bread, fresh arugula, tomatoes, bacon

Taken from www.food.com/recipe/salmon-blt-117986 (may not work)