Open-Faced Salmon and Avocado BLTs

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

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Nutritional Information

Amount per serving
  • Calories: 345
  • Fat: 16.4g
  • Saturated fat: 2.5g
  • Monounsaturated fat: 8.4g
  • Polyunsaturated fat: 4.4g
  • Protein: 29g
  • Carbohydrate: 19g
  • Fiber: 3g
  • Cholesterol: 65mg
  • Iron: 2mg
  • Sodium: 488mg
  • Calcium: 21mg

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. 1. Preheat broiler to high.
  2. 2. Arrange bread slices on a baking sheet; broil 1 minute on each side or until toasted.
  3. 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. 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.

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