• 2servings
  • 23minutes
  • 931calories

Rate this recipe:

Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsB3, B9, C
MineralsChlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 4 rashers streaky bacon

  2. 1 (450g) fillet salmon, cut into 2 portions

  3. 1 tablespoon olive oil

  4. 5 tablespoons mayonnaise

  5. 1 teaspoon dried dill

  6. 1 teaspoon freshly grated lemon zest

  7. 4 slices good, crusty bread, toasted

  8. 4 slices tomato

  9. 2 lettuce leaves

Instructions Jump to Ingredients ↑

  1. Cook the bacon in a large, deep frying pan over medium-high heat until evenly browned, about 10 minutes. Drain the bacon slices on a kitchen paper-lined plate.

  2. Preheat an outdoor barbecue for medium-high heat and lightly oil the grate. Evenly coat the salmon with the olive oil.

  3. Cook the salmon on the preheated barbecue 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.

  4. 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.


Send feedback