Salmon, avocado, and bacon… what’s not to love? This recipe 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
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!
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