Open-Faced Salmon and Avocado BLTs

By joanmarie

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 lettuce leaves
• 4 (1/2-inch-thick) slices tomato, halved $
• 1/2 peeled ripe avocado, cut into 8 slices
• 4 lemon wedges $

Details

Adapted from cooking light.com

Preparation

Step 1

1. Preheat broiler to high.

2. Arrange bread slices on a baking sheet; broil 1 minute on each side or until toasted.

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

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