Open-Faced Salmon and Avocado BLTs

Salmon, avocado, and bacon… what’s not to love? This recipe is perfect for nights that you just need to whip something up quickly with little effort. Although I will warn you, it’s not exactly an easy meal to eat. It can get quite messy because it is open-faced!   Ingredients: 4 (1-ounce) slices diagonally cut ciabatta or rustic Italian bread 4 center-cut bacon slices 4 (4-ounce) sustainable salmon fillets, skinned (about 3/4 inch thick) 1/4 cup canola mayonnaise 2 tablespoons water 1 tablespoon minced fresh chives, divided 1 1/2 teaspoons Dijon mustard 4 Bibb (Boston, butterhead) lettuce leaves 4 (1/2-inch-thick) slices tomato, halved 1/2 peeled ripe avocado, cut into 8 slices 4 lemon wedges

Salmon Salad with Roasted Cherry Tomatoes

For some reason I really haven’t mastered the whole crispy skin thing for fish. Which is kind of ridiculous. I eat/prepare salmon probably once a week on average. Anyways, even when I fail at achieving crispy skin, I still thoroughly enjoy my salmon dish. And this is another one of those cases. This recipe should result in crispy skin. And. Well. It just didn’t, but it’s absolutely delicious anyways! Ingredients (serves 4): 1 pint cherry tomatoes (I used heirloom) 2 teaspoons plus 1/2 cup extra virgin olive oil, divided salt and freshly ground black pepper 4 (6 ounce) salmon fillets, skin-on 1/2 cup fresh lime juice (about 4 limes) 4 oz mixed baby lettuce leaves

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