Open-Faced Salmon and Avocado BLTs

Open-Faced Salmon and Avocado BLTs Recipe
Photo: Randy Dausch; Styling: Lindsey Lower
Coarsely chop leftover salmon and combine with any remaining mayo mixture. Top toasted bread and garnish with arugula for a quick lunch.

Yield:

Serves 4 (serving size: 1 sandwich)

Recipe from

Cooking Light

Nutritional 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

Ingredients

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

Preparation

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.

Note:

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.

David Bonom,

June 2014
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