Open-Faced Salmon Blts

Name: Open-Faced Salmon Blts
Ingredients: 8 slices precooked hickory-smoked bacon (such as Jimmy Dean); 2 (6-ounce) salmon fillets (about 1 inch thick); 1/4 teaspoon freshly ground black pepper, divided; Cooking spray; 1/4 cup light mayonnaise; 1 1/2 tablespoons fresh lemon juice; 1 1/2 teaspoons minced fresh dill; 4 (1-ounce) slices diagonally cut French bread, toasted; 4 green leaf lettuce leaves; 4 slices tomato, cut in half

10 ingredients

7 steps

Ingredients

8 slices precooked hickory-smoked bacon (such as Jimmy Dean)
2 (6-ounce) salmon fillets (about 1 inch thick)
1/4 teaspoon freshly ground black pepper, divided
Cooking spray
1/4 cup light mayonnaise
1 1/2 tablespoons fresh lemon juice
1 1/2 teaspoons minced fresh dill
4 (1-ounce) slices diagonally cut French bread, toasted
4 green leaf lettuce leaves
4 slices tomato, cut in half

Directions

1

Preheat broiler.
2

Microwave bacon slices according to package directions; set aside.
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.
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.
5

Serve with: Tomato and Cucumber Salad
6

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