B.L.E.A.T.S. Sandwiches

In a small bowl, whisk together mayonnaise, Sriracha, sesame oil, garlic and 2-3 pinches of kosher salt. Cover and refrigerate the Sriracha mayonnaise.

Liberally season salmon fillet with salt on both sides. Heat a large skillet over medium-high heat. Add 2 tablespoons of oil and swirl it around to coat the bottom of the skillet. Carefully lay the salmon fillet into the skillet. Allow the salmon to sear, undisturbed, for about 4–5 minutes depending on the thickness of the fillet. The salmon should be about ¾ cooked through. Gently flip the fillet and allow it to brown on the other side for another 2–3 minutes until the center is barely pink. Remove from the skillet and transfer to a large plate to rest.

Use paper towels to wipe the interior of the skillet. Heat ½ tablespoon of the oil over medium-low heat. Crack 2 eggs in the skillet and fry until the center has set and the whites are opaque. Sprinkle each egg with salt. Transfer the fried eggs to a plate and repeat with the remaining oil and eggs.

Squeeze the lemon over the rested salmon fillet and cut into four even pieces.

Assemble the sandwiches by spreading sriracha mayonnaise inside each of the hamburger buns/rolls. Top the bottom of each bun/roll with lettuce, avocado slices, tomato slices, bacon strips, salmon piece and then a fried egg. Place the top of each bun/roll on and serve.