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Open-Faced Salmon and Avocado BLTs

Photo: Randy Dausch; Styling: Lindsey Lower
Yield Serves 4 (serving size: 1 sandwich)
Coarsely chop leftover salmon and combine with any remaining mayo mixture. Top toasted bread and garnish with arugula for a quick lunch.


  • 4 (1-ounce) slices diagonally cut ciabatta or rustic Italian bread
  • 4 center-cut bacon slices
  • 4 (4-ounce) sustainable salmon fillets, skinned (about 3/4 inch thick)
  • 1/4 cup canola mayonnaise
  • 2 tablespoons water
  • 1 tablespoon minced fresh chives, divided
  • 1 1/2 teaspoons Dijon mustard
  • 4 Bibb lettuce leaves
  • 4 (1/2-inch-thick) slices tomato, halved
  • 1/2 peeled ripe avocado, cut into 8 slices
  • 4 lemon wedges

Nutrition Information

  • calories 345
  • fat 16.4 g
  • satfat 2.5 g
  • monofat 8.4 g
  • polyfat 4.4 g
  • protein 29 g
  • carbohydrate 19 g
  • fiber 3 g
  • cholesterol 65 mg
  • iron 2 mg
  • sodium 488 mg
  • calcium 21 mg

How to Make It

  1. Preheat broiler to high.

  2. Arrange bread slices on a baking sheet; broil 1 minute on each side or until toasted.

  3. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan. Add fillets to drippings in pan; cook 4 minutes on each side or until desired degree of doneness.

  4. Combine canola mayonnaise, 2 tablespoons water, 2 teaspoons minced chives, and Dijon mustard in a small bowl, stirring with a whisk. Spread mayonnaise mixture evenly over bread slices; top each with 1 lettuce leaf, 1 bacon slice, 1 halved tomato slice, 2 avocado slices, and 1 fish fillet. Sprinkle evenly with remaining 1 teaspoon chives. Serve with lemon wedges.

Cook's Notes

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