Wild Pacific Salmon Torta
• 2 Tbsp Butter, melted
• 1 Baguette 7″, sliced, toasted
• 2 Tbsp Refried black beans, hot
• 2 Applewood smoked bacon crispy
• 1 Wild Pacific salmon filet 6 oz.
• 1 Tbsp Sweet Baby Ray’s Citrus Chipotle Barbecue Sauce
• 2 fl-oz Mexi-slaw
• 1 Tbsp Queso fresco
Directions
- Brush salmon filet with 1 Tbsp of butter on all sides and place on hot grill. Grill on each side for 3-4 minutes.
- Butter both sides of baguette and place on flat top.
- When toasted, remove and spread bottom half with refried beans, criss-cross with bacon, remove salmon filet from grill and place on top of bacon.
- Drizzle salmon filet with Sweet Baby Ray’s Citrus Chipotle Barbecue sauce and top with Mexi-slaw and sprinkle with queso fresco.
- Top with other half of baguette and slice in half.
- Place on service plate and serve with chili powder and salt dusted fried tortilla chips.
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