Alaska Salmon BLT

Serves 8
Prep Time 0 minutes
Cook Time 0 minutes

Alaska Salmon:
2 ½ to 2 ¾ lbs. Alaska Salmon,
   cooked, cooled and flaked*                      
2 shallots, large, minced
2 Tbsp. dijon mustard                                                          
1 ¼ cups panko breadcrumbs, divided                                  
2 eggs, extra large
2 ½ Tbsp. basil, dried                                                          
2 tsp. salt                                                                      
1 tsp. black pepper                                                          
3-4 Tbsp. canola or olive oil                                              

Sun-Dried Tomato Mayonnaise:
1 ½ oz. sun-dried tomato, covered with
   boiling water and reserved 
2 Tbsp. pesto, prepared                                              
1 cup mayonnaise

8 sandwich buns, split                 
8 slices prosciutto, pan-roasted until crisp                      
8 romaine lettuce leaves

  1. Alaska Salmon: Mix together salmon, shallots, Dijon mustard, half the panko breadcrumbs, eggs, basil, salt and pepper. Shape into 8 salmon cakes and gently pat remaining panko breadcrumbs onto each cake; chill for 2 hours. Sauté in oil until crisp on each side.
  2. Sun-Dried Tomato Mayonnaise**: Finely dice sun-dried tomatoes. Stir tomatoes and pesto into mayonnaise. Reserve.
  3. Assembly: Toast buns and spread top and bottom of buns with 2 Tbsp. Sun-Dried Tomato Mayonnaise. Place romaine lettuce on bottom half of bun. Top with salmon burger and prosciutto. Cover with top of the bun.

*Or use canned Alaska Salmon
**Substitute Sun-Dried Tomato Mayonnaise for a pesto and sun-dried tomato mixture