Salmon BLT

• 6 thick slices bacon
• 6 slices country white bread, sliced from loaf
• 1 tablespoon olive oil
• 3 (5-ounce) piece salmon, skin removed
• Lemon Mayonnaise, recipe follows
• 1 beef steak tomato, sliced
• Salt and freshly ground black pepper
• Curly leaf lettuce, for garnish
• 1/4 cup mayonnaise
• 1/2 lemon, juiced
• 1/4 teaspoon cayenne pepper
• 1 teaspoon lemon zest

1. Cook the bacon over medium heat in a large nonstick skillet until crispy.
2. Transfer the bacon to a paper towel lined plate.
3. Wipe the skillet with paper towels or a clean tea towel.
4. Add the bread slices and toast until golden brown.
5. Pat the salmon dry and season with salt and pepper.
6. Heat another nonstick skillet over medium-high heat and add oil.
7. Once hot, add the salmon and cook about 3 minutes per side.
8. Spread the Lemon Mayonnaise on 2 pieces of bread.
9. Season the tomato with salt and pepper, to taste.
10. Add some lettuce, tomato, bacon and the cooked salmon fillet to 1 bread slice and cover with the other slice.
11. Cut the sandwich in half on the diagonal and hold in place with a decorative toothpick.
12. Repeat with remaining ingredients and arrange the sandwiches on a serving platter.
13. Mix all the ingredients together in a small bowl.
14. Cover and refrigerate until ready to use.

bacon, country white bread, olive oil, salmon, lemon mayonnaise, beef steak tomato, salt, curly, mayonnaise, lemon, cayenne pepper, lemon zest

Taken from www.foodnetwork.com/recipes/patrick-and-gina-neely/salmon-blt-recipe.html (may not work)