Salmon BLT
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 2 teaspoons olive oil
- 1 1/2 teaspoons lemon juice
- 1 teaspoon lemon zest
- 8 slices tomato
- 1/4 cup fat-free mayonnaise
- pinch of cayenne pepper
- 4 lettuce leaves
- 4 slices center-cut bacon
- 10 ounces salmon, cut into 4 fillets, skin removed
- 8 slices country white (or whole-wheat) bread
Preparation Combine mayonnaise, lemon zest, juice and cayenne in a bowl; set aside. Cook bacon in a nonstick skillet over medium heat until crispy, about 6 to 8 minutes; remove skillet from heat and transfer bacon to a plate lined with paper towels. Drain. Pour off all fat and wipe skillet clean; add oil. Return skillet to stove and heat to medium high; add salmon. Cook until fillets are no longer translucent in the center, 2 to 3 minutes per side. Toast bread and spread 4 slices with mayonnaise mix. Place 1 lettuce leaf, 2 slices tomato, 1 fillet and 1 piece bacon on top of each; close; cut in half; serve. Per serving: 405 calories, 15.6 g fat, 3.7 g saturated, 42.5 g carbohydrates, 2.7 g fiber, 24.1 g protein Nutritional analysis provided by Self
Preparation Combine mayonnaise, lemon zest, juice and cayenne in a bowl; set aside. Cook bacon in a nonstick skillet over medium heat until crispy, about 6 to 8 minutes; remove skillet from heat and transfer bacon to a plate lined with paper towels. Drain. Pour off all fat and wipe skillet clean; add oil. Return skillet to stove and heat to medium high; add salmon. Cook until fillets are no longer translucent in the center, 2 to 3 minutes per side. Toast bread and spread 4 slices with mayonnaise mix. Place 1 lettuce leaf, 2 slices tomato, 1 fillet and 1 piece bacon on top of each; close; cut in half; serve. Per serving: 405 calories, 15.6 g fat, 3.7 g saturated, 42.5 g carbohydrates, 2.7 g fiber, 24.1 g protein Nutritional analysis provided by Self
