Salmon, avocado, and bacon… what’s not to love? This recipe for Open Faced Salmon and Avocado BLTs is perfect for nights that you just need to whip something up quickly with little effort. Although I will warn you, it’s not exactly an easy meal to eat. It can get quite messy because it is open-faced!
Ingredients:
- 4 (1-ounce) slices diagonally cut ciabatta or rustic Italian bread
- 4 center-cut bacon slices
- 4 (4-ounce) sustainable salmon fillets, skinned (about 3/4 inch thick)
- 1/4 cup canola mayonnaise
- 2 tablespoons water
- 1 tablespoon minced fresh chives, divided
- 1 1/2 teaspoons Dijon mustard
- 4 Bibb (Boston, butterhead) lettuce leaves
- 4 (1/2-inch-thick) slices tomato, halved
- 1/2 peeled ripe avocado, cut into 8 slices
- 4 lemon wedges
To make your Open Faced Salmon and Avocado BLTs, preheat your broiler to high. Add the bread slices to a baking sheet and broil for 1 minute on each side or until toasted.
Cook the bacon in a large saute pan over medium heat until crisp. Remove bacon from pan and set on a paper towel to drain some of the fat.
Add the salmon to the drippings left in the pan. Cook for 4 minutes on each side or until desired degree of doneness.
While the salmon cooks, combine the mayo, 2 tablespoons water, 2 teaspoons minced chives, and Dijon mustard in a small bowl, stirring with a whisk.
Spread the mayo mixture on the bread slices. Top each slice 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.
A nice and simple dinner! I really enjoyed this and loved how quickly it came together. Although open-faced sandwiches are always crazy messy, but that’s part of the fun!
You can of course also turn this into an actual sandwich by adding a top slice if you so desire!
- 4 (1-ounce) slices diagonally cut ciabatta or rustic Italian bread
- 4 center-cut bacon slices
- 4 (4-ounce) sustainable salmon fillets, skinned (about 3/4 inch thick)
- 1/4 cup canola mayonnaise
- 2 tablespoons water
- 1 tablespoon minced fresh chives, divided
- 1 1/2 teaspoons Dijon mustard
- 4 Bibb (Boston, butterhead) lettuce leaves
- 4 (1/2-inch-thick) slices tomato, halved
- 1/2 peeled ripe avocado, cut into 8 slices
- 4 lemon wedges
- Preheat your broiler to high. Add the bread slices to a baking sheet and broil for 1 minute on each side or until toasted.
- Cook the bacon in a large saute pan over medium heat until crisp. Remove bacon from pan and set on a paper towel to drain some of the fat.
- Add the salmon to the drippings left in the pan. Cook for 4 minutes on each side or until desired degree of doneness.
- While the salmon cooks, combine the mayo, 2 tablespoons water, 2 teaspoons minced chives, and Dijon mustard in a small bowl, stirring with a whisk.
- Spread the mayo mixture on the bread slices. Top each slice 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.
This sandwich is great, just the right amount of everything! A little bit of mess is worth a delicious meal!
Mary Frances recently posted..Community Spice Co. Scallops and Roast Chicken Recipes