Description
I made this sandwich once, and have been hooked ever since! Once you get a rhythm, this is a quick and easy dinner. And tastes great hot or cold.
Ingredients
- 4 slices bacon
- 1 (1 pound) fillet salmon, cut into 2 portions
- 1 tablespoon olive oil
- ⅓ cup mayonnaise
- 1 teaspoon dried dill weed
- 1 teaspoon freshly grated lemon zest
- 4 slices country-style bread, toasted
- 4 slices tomato
- 2 green leaf lettuce leaves
Instructions
- Cook the bacon in a large
- deep skillet over medium-high heat until evenly browned
- about 10 minutes. Drain the bacon slices on a paper towel-lined plate.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Evenly coat the salmon with the olive oil.
- Cook the salmon on the preheated grill with the skin side down for about 5 minutes before flipping and cooking on the other side until the skin can easily be lifted off the flesh
- about 5 minutes more. Flip the salmon once more and continue cooking until the salmon flakes easily with a fork
- another 2 to 3 minutes.
- Whisk the mayonnaise
- dill
- and lemon zest together in a small bowl; divide between 2 of the toasted bread slices. Top each with 1 portion of cooked salmon
- 2 tomato slices
- 2 bacon slices
- 1 lettuce leaf
- and a remaining slice of toasted bread.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Servings: 2