Open Faced Salmon & Avocado BLTs
"Try to match the size of your salmon fillet to the size of the bread. Us up any leftover salmon by combining with any leftover mayo mix and spreading on toasted bread or crackers for a quick lunch."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (861.8 g)
- Calories 391.8
- Total Fat - 19.6 g
- Saturated Fat - 5.5 g
- Cholesterol - 51.7 mg
- Sodium - 827.2 mg
- Total Carbohydrate - 43.5 g
- Dietary Fiber - 13.7 g
- Sugars - 16.8 g
- Protein - 22.8 g
- Calcium - 163.7 mg
- Iron - 4.4 mg
- Vitamin C - 130.3 mg
- Thiamin - 0.6 mg
Step by Step Method
Step 1
Preheat broiler to high.
Step 2
Arrange bread slices on a baking sheet; broil 1 minute on each side or until toasted.
Step 3
Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan.
Step 4
Add fillets to drippings in pan; cook 4 minutes on each side or until desired degree of doneness.
Step 5
Combine canola mayonnaise, 2 tablespoons water, 2 teaspoons minced chives, and Dijon mustard in a small bowl, stirring with a whisk.
Step 6
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.
Tips
No special items needed.
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