Rating: 5 stars
7 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Coarsely chop leftover salmon and combine with any remaining mayo mixture. Top toasted bread and garnish with arugula for a quick lunch.

David Bonom
Recipe by Cooking Light June 2014

Gallery

Credit: Randy Dausch; Styling: Lindsey Lower

Recipe Summary

Yield:
Serves 4 (serving size: 1 sandwich)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler to high.

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

  • 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.

  • 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.

Nutrition Facts

345 calories; fat 16.4g; saturated fat 2.5g; mono fat 8.4g; poly fat 4.4g; protein 29g; carbohydrates 19g; fiber 3g; cholesterol 65mg; iron 2mg; sodium 488mg; calcium 21mg.
Advertisement