We are so proud that our seasonings were made versatile. Seafood? We've tried it--and it's delicious. Check out how we did it below:
Prep Time: 20 minutes
4 6 oz. Skinless Salmon Fillet
1/2 lb. Candied Apple Smoked Bacon Strips
1 Head Arugula
1 Large Vine Ripened Tomato
4 Buttered & Toasted Bun
1 C Flying Swine All-Purpose Rub
1 C Mayonnaise
1/2 tsp. Cayenne Powder
1 oz. Fresh Squeezed Lime Juice
Cracked Black Pepper
Roll 4 – 6 oz. skinless salmon fillets in Flying Swine All-Purpose Rub. Place in smoker at 225F for 45 mins. While that’s smoking, coat your bacon in the remaining Flying Swine All-Purpose Rub and place the bacon on a parchment covered baking sheet for 30 mins @ 350F.
Butter your rolls and either grill them in a pan or on a griddle putting on some great grill marks.
Slice your tomato to desired thickness and wash and clean your separated arugula.
To make the spicy mayo, combine the mayonnaise, cayenne powder and lime juice with a silicone spatula by folding it in and the add the black pepper to taste. Your spicy mayo should be a little thinner so set it back in the fridge until time to use.
To assemble the sandwich, spread the spicy mayo on the top bun, layer the salmon on the bottom bun, then the candied bacon, the tomato next then the arugula. A frilly toothpick through the top and you’re done! I like mine with a kosher spear on the side.
Serve hot and enjoy!