Open-Faced Salmon BLTs
Oxmoor House
Prep: 5 minutes; Cook: 10 minutes
Fresh 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.
How to Make It
Step 1
Preheat broiler.
Step 2
Microwave bacon slices according to package directions; set aside.
Step 3
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.
Step 4
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.
Step 5
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.
Cooking Light Fresh Food Fast Weeknight Meals
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