Open-Faced Salmon Blts

• 8 slices precooked hickory-smoked bacon (such as Jimmy Dean)
• 2 (6-ounce) salmon fillets (about 1 inch thick)
• 1/4 teaspoon freshly ground black pepper, divided
• Cooking spray
• 1/4 cup light mayonnaise
• 1 1/2 tablespoons fresh lemon juice
• 1 1/2 teaspoons minced fresh dill
• 4 (1-ounce) slices diagonally cut French bread, toasted
• 4 green leaf lettuce leaves
• 4 slices tomato, cut in half

1. Preheat broiler.
2. Microwave bacon slices according to package directions; set aside.
3. While bacon cooks, sprinkle fish with 1/8 teaspoon pepper. Place fish, skin sides down, on a broiler pan coated with cooking spray. Broil 10 to 13 minutes or until fish flakes easily when tested with a fork. Remove skin from fish, and cut fish into chunks.
4. While fish cooks, combine mayonnaise, lemon juice, dill, and remaining 1/8 teaspoon pepper. Spread 1 tablespoon dill mayonnaise on each French bread slice; top with 1 lettuce leaf, 2 tomato halves, 2 slices bacon, and one-fourth of salmon chunks. Drizzle remaining dill mayonnaise evenly over each sandwich.
5. Serve with: Tomato and Cucumber Salad
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bacon, salmon, freshly ground black pepper, cooking spray, light mayonnaise, lemon juice, dill, bread, green leaf, tomato

Taken from www.myrecipes.com/recipe/open-faced-salmon-blts-0 (may not work)