Ingredients Jump to Instructions ↓

  1. 6 tablespoons mayonnaise

  2. 5 tablespoons minced fresh basil

  3. 1 teaspoon grated lemon peel

  4. 3 tablespoons olive oil

  5. 1 tablespoon fresh lemon juice

  6. 4 5- to 6-ounce skinless salmon fillets (each about 3/4 inch thick)

  7. 8 bacon slices

  8. 1 small red onion, sliced

  9. 8 1/2-inch-thick sourdough or country-style white bread slices (each about 5x3 inches)

  10. 8 tomato slices

  11. 8 lettuce leaves

Instructions Jump to Ingredients ↑

  1. Mix mayonnaise, 2 tablespoons basil and lemon peel in small bowl to blend. (Can be made 1 day ahead. Cover and chill.)

  2. Mix remaining 3 tablespoons basil, olive oil and lemon juice in large glass baking dish. Add salmon to oil mixture; turn to coat. Cover; chill 1 to 4 hours.

  3. Cook bacon in heavy large skillet over medium-high heat until crisp. Using tongs, transfer bacon to paper towels to drain. Add onion to drippings in skillet. Sauté until onion is tender and beginning to brown, about 5 minutes.

  4. Prepare barbecue (medium-high heat). Grill fish until just opaque in center, about 3 minutes per side. Grill bread just until golden, about 2 minutes per side. Spread mayonnaise mixture over 1 side of bread slices. Top each of 4 bread slices with 2 bacon slices, 2 tomato slices, 1/4 of onion, 1 salmon fillet and 2 lettuce leaves. Cover with remaining bread slices.


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