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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Prep: 5 minutes; Cook: 10 minutes Ingredients:
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 |
Directions:
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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