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1
Preheat grill, stove-top grill pan or broiler to medium-high heat.
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2
Place salmon fillet on a piece of foil (large enough to make a sealed packet).
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3
Sprinkle with lemon-pepper and creole seasonings.
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4
Place butter on top of the fillet and fold foil over to seal the packet.
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5
Place packet on the grill (or in the oven) and cook for about 8-10 minutes or until the center has a couple of spots that are still dark.
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6
Cooking time varies depending on the thickness of the fillet.
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7
Remove from heat and let it sit for 5 minutes before unwrapping.
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8
Meanwhile, make the mayo.
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9
In a medium-sized bowl (or a large plastic cup) combine all the ingredients except the oil.
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10
Insert an immersion blender and give it a quick buzz until its creamy.
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11
Still continue to blend as you add the oil in a slow drizzle.
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12
The mixture should thicken after a minute or two.
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13
If youre using a cup, use up and down motions to bring the emulsion together.
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14
Adjust seasonings if necessary and store in an airtight container for 2 weeks.
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15
Assemble the sandwich, spreading the mayo on the bread and assembling with the bacon, tomato, and lettuce.
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16
Note: If you dont want to make mayo from scratch, simply grate 1 or 2 fresh garlic cloves into about a cup of mayo.
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17
Add a dash or two of hot sauce and mix well.
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18
Let it sit for about 10-15 minutes to infuse the mayo with flavor.
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19
Store covered in the fridge.
