Prep: 5 minutes; Cook: 10 minutesFresh salmon and a tangy dill spread dress up the conventional BLT. You'll need a knife and fork to handle this hearty sandwich. To save time, toast the bread slices while the fish cooks.

Recipe by Oxmoor House March 2010

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Credit: Oxmoor House

Recipe Summary

Yield:
4 servings (serving size: 1 sandwich)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler.

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  • Microwave bacon slices according to package directions; set aside.

  • While bacon cooks, sprinkle fish with 1/8 teaspoon pepper. Place fish, skin sides down, on a broiler pan coated with cooking spray. Broil 10 to 13 minutes or until fish flakes easily when tested with a fork. Remove skin from fish, and cut fish into chunks.

  • While fish cooks, combine mayonnaise, lemon juice, dill, and remaining 1/8 teaspoon pepper. Spread 1 tablespoon dill mayonnaise on each French bread slice; top with 1 lettuce leaf, 2 tomato halves, 2 slices bacon, and one-fourth of salmon chunks. Drizzle remaining dill mayonnaise evenly over each sandwich.

  • Serve with: Tomato and Cucumber Salad

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.

Source

Cooking Light Fresh Food Fast Weeknight Meals

Nutrition Facts

331 calories; calories from fat 0%; fat 15.6g; saturated fat 3g; mono fat 4.8g; poly fat 5.7g; protein 24.9g; carbohydrates 21.4g; fiber 1.3g; cholesterol 55mg; iron 1.7mg; sodium 505mg; calcium 31mg.
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