Open-faced salmon and avocado BLT’s.

Our weekly menus this summer have been plentiful in these two things:  hearty sandwiches and salads.  Somehow they seem like the right thing to have on a warm day when cooking is out of the question, so I’m always on the lookout for new combinations, especially for sandwiches.  I want them to be dinner-worthy which means they need to include the major components of a meal, be filling and nutritious.  This combination of tender salmon fillet with fresh tomatoes and lettuce plus crispy bacon on a focaccia roll is perfect.

I made this one evening a few weeks ago, on a night when I was starving, so I don’t know if I was having an exceptionally good cooking night or if I was just incredibly  hungry, but it was just soooo good.

OPEN-FACED SALMON & AVOCADO BLT’S

Yield:    Serves 4

Ingredients:

• 4 slices diagonally cut ciabatta bread or 2 large ciabatta rolls, cut in half
  

  Get all the vegetables ready.

• 4 center-cut bacon slices
• 4 (4-ounce) salmon fillets, skinned, about 3/4-inch thick
• 1/4 cup canola mayonnaise
• 1 tablespoon water
• 1 tablespoon minced chives, or green onions, divided
• 1 1/2 teaspoons Dijon mustard
• 4 lettuce leaves
• 4 (1/2-inch-thick) tomato slices, halved
• 1/2 peeled ripe avocado, cut into 8 wedges
• 4 lemon wedges for serving

Directions:

1.  Preheat broiler to high.

2.  Arrange bread or rolls on a baking sheet; broil 1 minute or until lightly toasted.

3.  Cook bacon in a large skillet over medium heat until crisp.  Remove bacon from pan.  Add salmon fillets to drippings in pan; cook 4 minutes on each side or until desired degree of doneness.

Cook bacon till crisp, then cook salmon in the drippings.

4.  Combine canola mayonnaise, 1 tablespoon water, 2 teaspoons minced chives, and Dijon mustard in a small bowl, stirring with a whisk.

5.  Spread mayonnaise mixture evenly over bread slices; top each with 1 lettuce leaf, 1 bacon slice,  2 halved tomato slices, 2 avocado slices and 1 fish fillet.

Building the sandwich layer by layer.

Sprinkle evenly with remaining 1 teaspoon chives.  Serve with lemon wedges.

SOURCE:    Eating Well