This was done from the perspective of someone who loves Bacon…not me. Bacon is alright, but I don’t go nuts over it. It’s too unhealthy to be a reusable ingredient but I caved. Again.
When we made this, we were listening to Bill Burr, a foul-mouthed comic who offers a Monday Morning Podcast that will have you in tears. SEE: Bill Burr on Conan and World War Z Rant.
So if great food is made with love, what do you get with great food made with humor?
Smoked Bacon & Salmon Wrap with Arugula and Mustard Mayo
What I Used:
Salmon Fillets. Smoked Bacon [4 strips or however many you please]. Flat Bread [Whole Wheat or Otherwise]. Dijon Mustard. Light Mayo. Arugula. Baby Carrots. Tomatoes. Cabbage [shredded]. Basil.
What I Did:
I long-sliced 1/2 cup Baby Carrots, 1/2 cup chopped Tomatoes and set aside 2 cups of the Shredded Cabbage. Then I rinsed, pat-dried and chopped my Salmon into ~1″ pieces. Next, I sliced 4 strips of Bacon, 1/2″ thick and tossed them into a dry pan with the Salmon. With Bacon present, there is no need to pre-heat oil in the pan. None.
Note: If you prefer you bacon crisp, add it in first and let it cook for a few minutes before adding the Salmon. Sort of like giving it a head start. The longer it cooks, the crispier.
When the Bacon & Salmon were just about cooked, I turned the heat off, spooned them into a bowl and set them aside. In the same skillet, I added the Cabbage, Tomatoes, Carrots & crushed Black Pepper.
Note: The Mustard Mayo will be inherently salted, so you feel free to add salt in your veggies, but you won’t need much.
When the carrots could be easily penetrated by a fork, I added the Cilantro and Salmon/Bacon mixture then tossed them all around, letting them integrate and finish cooking. ~3 mins.
The Mustard Mayo is a 1:1 ratio…very simple: 1 tbsp Dijon Mustard mixed with 1 tbsp Light Mayo/Vegan Mayo/Miracle Whip [you get the idea]…
Finally, I spread the Mustard Mayo on the flatbread, added a handful of Arugula with my Smoked Bacon/Salmon mix and there you have it.