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1
First, make the tomato jam. In a small saucepan add the olive oil over medium high heat. Add the onions and cook for 10 minutes - until soft.
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2
Add the garlic, thyme, sugar, salt, and tomatoes (with juice) to the onions. Cook over medium heat for 15 minutes - or until most of the liquid has evaporated and the consistency is thick. Season with salt and pepper.
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3
Avo puree - in a food processor add the avocado, watercress, soy, lemon juice and sugar. Puree until smooth. Season with salt and pepper.
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4
Cut each 4 ounce portion of salmon into two - about equal size. Season the salmon pieces with salt and Aleppo pepper (to taste) I used just a sprinkling of the pepper - increase if you like more heat (if you aren't familiar with Aleppo - I find it to be a similar heat level to crushed red pepper).
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5
Heat 1 tablespoon of olive oil in a non-stick pan over medium high heat. Add the salmon filets, skin side down and cook for about 3 minutes. This will of course depend on how big your filet is and how you like your salmon but I wait until I see the cooked salmon on the side move about 1/3 up the fillet. Then flip and cook for an additional 1 - 2 minutes, depending on your desired doneness. Remove from heat.
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6
To serve - slice a dinner roll and place one piece of salmon, 1 tablespoon of the tomato jam, 1 slice of bacon and 1 tablespoon of the avo puree on the top bun. Enjoy!
