Fried Salmon BLT

Finely dice the salmon fillet until it has a ground consistency.

Form the diced salmon into a patty shape on a small sheet pan or plate.

Place the salmon patty in the freezer for about 1 hour to firm up.

While the patty freezes, prepare the candied bacon. Arrange bacon strips in a single layer on a parchment-lined baking sheet.

Sprinkle the bacon generously with brown sugar and freshly cracked black pepper.

Bake the bacon in a preheated oven until crispy and caramelized. Set aside.

Once the salmon patty is frozen solid, dip it into a bowl of buttermilk, coating it completely.

Dredge the buttermilk-coated patty in seasoned all-purpose flour, pressing firmly to ensure an even coating.

Carefully place the salmon patty in a deep fryer or pot with hot oil and fry until golden brown and cooked through.

Slice the heirloom tomato into thick rounds.

Season the tomato slices with red onion vinegar, smoked sea salt, and more cracked black pepper.

Toast the two slices of bread until golden brown.

To assemble, spread salad dressing on both slices of toasted bread.

On the bottom slice, layer the lettuce, seasoned tomato slices, and optional banana peppers.

Place several strips of the candied bacon on top of the tomatoes.

Top with the fried salmon patty.

Place the second slice of bread on top, dressing-side down. Slice in half and serve immediately.