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Open-Faced Salmon and Avocado BLTs Recipe

   
 

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     Open-Faced Salmon and Avocado BLTs

Category   Entrees - Maindishes
Sub Category   None
Servings   4

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
4 lermon wedges

Instructions
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.


Originally Submitted
7/4/2014





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