Recipes
Grilled Salmon PLT (Pancetta, Lettuce, Tomato)
Prep time:15 min
Total time:30 min
Serves 4
Ingredients
4 skinless Atlantic salmon portions (about 113g each), patted dry
4 tsp Longo’s Seafood Rub
2 tsp Longo’s Signature Sicilian Olive Oil
4 sprigs fresh Longo’s Dill
12 slices pancetta
4 brioche buns, split
4 leaves green or red leaf, bibb or iceberg lettuce
8 slices heirloom tomatoes
4 slices red onion
4 Longo’s Sweet Pickled Gherkins
Truffle Aioli
1/2 cup Longo’s Mayonnaise
1 tsp Longo’s Signature
White Truffle Flavoured Olive Oil
1 tbsp grated Longo’s Curato Parmigiano Reggiano Cheese
1/2 tsp Longo’s Essentials Lemon Juice
1/4 tsp pepper
Salt to taste
Directions
- •Rub salmon fillets all over with seafood rub and oil. Cover and refrigerate.
- •Whisk together mayonnaise, oil, parmesan, lemon juice, pepper and salt to taste; set aside.
- •Spray grill with Longo’s Cooking Spray. Preheat grill to medium-high heat (about 450°F to 550°F). Grill salmon for 6 minutes; flip and top with dill sprig. Grill for about 6 additional minutes or until just cooked through and tender. Grill pancetta for 1 to 2 minutes per side until crisp.
- •Place buns on grill to warm and toast lightly. Spread Truffle Aioli on bottom half of bun. Top with 1 leaf of lettuce, 2 slices of tomato and 1 slice of red onion. Top with grilled salmon and 3 slices of grilled pancetta. Add top bun and serve with gherkin.
Truffle Aioli
A dash of advice
Tip: When grilling the pancetta slices, place them on a cooler part of your grill, around medium heat.
Variation: Try using Longo’s baby greens like spinach, kale or arugula instead of the leaf lettuce.
Nutritional Information
Per serving: 790 calories
- Protein 30g
- Fibre 2g
- Fat 55g
- Sugar 8g
- Carbs 44g
- Sodium 1,260mg
