Salmon BLT & Avocado in a Sweet Potato Noodle Bun
Here is a very unique recipe that that combine spiralized sweet potatoes and eggs to create the bun. In this recipe you will see that I prefer to grill the salmon, but you can always grill, bake, sauté or steam the salmon. Any way you choose, this sandwich is a big hit! As with all of our dishes we recommend using only natural organic ingredients.
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Noodle Bun Ingredients
- 1 large sweet potato, peeled and spiralized
- 2 tsp garlic powder
- salt and pepper
- 1.5 tbsp olive oil
- 1 large organic, free-range egg and 1 organic, free-range egg white
For the rest
- 1.5 oz wild salmon
- salt and pepper
- 1 tsp lime juice
- 1 piece of bacon
- ½ one avocado
- 2 tsp chopped cilantro
- 1 slice of tomato
- 1-2 large pieces of kale
- 1 slice of onion
Instructions for Salmon BLT & Avocado in a Sweet Potato Noodle Bun
1. With a large skillet add ½ tbsp of the olive oil over medium heat. Toss in the sweet potato noodles and flavor with salt, pepper and garlic powder to taste. Allow the noodles to get soft. This should only take about 5-7 minutes. You will know they are ready when they turn a bright orange color.
2. Remove the noodles and put them in a mixing bowl and crack the egg into the noodles and mildly coat all the noodles with the egg.
3. Using two 6″ ramekins or shallow circular dishes add about an inch of packed noodles to the bottom. The ramekins should be just about half way full.
4. Top each dish or ramekin with wax paper and push it down to cover the noodles. Firmly place something like a can of vegetables or a smaller ramekin on top of the noodles to help them compact together. Refrigerate the noodles for a minimum of 15 minutes.
5. Meanwhile you can cook the bacon while you are waiting for the noodles to chill out. Cook the bacon until it just starts to get crunchy and then set aside on paper towel or a wire rack to drain. If you prefer your bacon a little crispier then cook it a little longer.
6. Now we can create the avocado-cilantro mash. In a mixing bowl, add the avocado and cilantro and mash completely until the avocado mixture is smooth.
7. After chilling the noodles for at least 15 minutes, carefully remove the noodles from their cooling dish by turning it over and giving it a light tap on the bottom. Cook the noodles in the rest of the olive oil and do your best not to touch or move the noodles for about 3 to 4 minutes. You can then flip over the noodle bun and continue for 2 or 3 more minutes. You can expect each side to have a crisp, slightly charred finish.
8. Marinate your salmon with the lime, and season with salt and pepper to taste. Grill the salmon on for about 5 minutes or until it center is no longer pink. As your salmon is finishing, place the onion on the grill for a few minutes. In the last minute or so of grilling, throw on a tomato slice to warm it up and add a few grill lines. About one minute should do the trick.
9. Take one of your buns to use as the bottom of your sandwich and add the onion. Now add the grilled salmon on top of the onion and then the tomato. Place the bacon on top of the tomato, garnish the top with kale. Spread the avocado mash you made earlier on the other bun and top off your sandwich.
There might be a few extra steps when compared to building a typical hot sandwich, but if you take the time for them you won’t regret it. Enjoy!
Special thanks to PaleOMG for this delicious recipe!
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