Salmon Blt
- 1/4 cup fat-free mayonnaise
- 1 teaspoon lemon zest
- 1 1/2 teaspoons lemon juice
- Pinch of cayenne pepper
- 4 slices center-cut bacon
- 2 teaspoons olive oil
- 10 ounces salmon, cut into 4 fillets, skin removed
- 8 slices country white (or whole-wheat) bread
- 4 lettuce leaves
- 8 slices tomato
- Combine mayonnaise, lemon zest, juice and cayenne in a bowl; set aside. Cook bacon in a nonstick skillet over medium heat until crispy, about 6 to 8 minutes; remove skillet from heat and transfer bacon to a plate lined with paper towels. Drain. Pour off all fat and wipe skillet clean; add oil. Return skillet to stove and heat to medium high; add salmon. Cook until fillets are no longer translucent in the center, 2 to 3 minutes per side. Toast bread and spread 4 slices with mayonnaise mix. Place 1 lettuce leaf, 2 slices tomato, 1 fillet and 1 piece bacon on top of each; close; cut in half; serve.
mayonnaise, lemon zest, lemon juice, cayenne pepper, center, olive oil, salmon, country white, tomato
Taken from www.epicurious.com/recipes/food/views/salmon-blt-350286 (may not work)