The kind of sandwich that grownups want but kids will love.
What's not to love? Salmon baked with BBQ sauce, forked into a scrumptious salad, paired with crunchy lettuce, creamy avocado, and crispy bacon. It's a dream of a sandwich to eat and a breeze to prepare. Everything can be tackled in advance. Roll it in lavash, or pile it on brioche. You can't go wrong unless, of course, you don't make it. That would be a mistake.
Equipment: cutting board; chef's knife; serrated knife; parchment paper; rimmed sheet pan; measuring spoons; pastry brush; offset spatula; mixing bowl; fork; deli paper (optional)
Ingredients:
1 pound salmon, skinless
kosher salt and freshly ground pepper
4 tablespoons barbecue sauce, divided
2 cups chopped lettuce
4 slices cooked bacon
1 avocado, quartered
4 lavash or wraps
1. Preheat the oven to 400°F.
2. Place the salmon on a rimmed sheet pan lined with parchment paper. Generously sprinkle the top with kosher salt and freshly ground black pepper. Brush the top and sides with the 2 tablespoons barbecue sauce.
3. Cook the salmon for 15 minutes. Remove from the oven and carefully lift the salmon to a plate to cool for at least 15 minutes up to 1 hour.
ILOC tip: cook the salmon up to two days in advance, then proceed to Step 4. The salmon can be room temperature or cold for this sandwich.
4. Once the salmon is room temperature, flake it with a fork to break it apart. Drizzle with the remaining two tablespoons of barbecue sauce and mix well to combine. Set aside.
5. To prepare the wraps, place 1 piece of lavash on a clean work surface. Top with ½ cup chopped lettuce, then 1 slice of cooked bacon. Spoon a quarter of the salmon salad onto the bacon and evenly distribute. Top with ¼ of an avocado sliced in half lengthwise. Roll the wrap tightly. Repeat three more times.
6. Slice in half crosswise to serve immediately.
ILOC tip: if you want to pack the wrap to enjoy later, wrap it in deli paper, then slice it crosswise. This will keep the wrap from becoming soggy.
Makes 4 wraps or 8 halves.
