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.

How to Make It

Step 1

Preheat broiler to high.

Step 2

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

Step 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.

Step 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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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