Open-Faced Salmon And Avocado Blts

  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.
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italian bread, center, salmon, canola mayonnaise, water, fresh chives, mustard, tomato, avocado, lemon wedges

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

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