Salmon BLT with Dill Caper Sauce and Heirloom Tomatoes - Chef Billy Parisi

Ingredients

• 1 cup of Daisy Sour Cream
• 2 tablespoons of chopped fresh dill
• 2 tablespoons of capers
• juice and zest of ½ lemon
• sea salt and fresh cracked pepper to taste
• 1 teaspoon of ground cumin
• 1 teaspoon of chili powder
• 1 ½ pounds of de-boned skinless fresh salmon cut into 12 square fillets
• 2 tablespoons of olive oil
• 12 leaves of red leaf lettuce
• 24 slices of assorted heirloom tomatoes
• 12 strips of crisp cooked bacon, cut in half
• 1 cup of micro greens
• 12 toasted brioche slider rolls
• Preheat a griddle to medium-high heat or 350°.
• Sauce: Combine all of the ingredients into a bowl and mix. Keep cool until ready to serve.
• Season the salmon on all sides with cumin, chili powder, sea salt and pepper.
• Add oil to the griddle and sear the salmon until crisp and brown on both sides, about 2 to 3 minutes per side. Set aside until ready to serve.
• Repeat the process 11 more times with the remaining ingredients.
• Stick a tooth pick through the center and serve!