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Enjoy this recipe from Soups, Stews & Breads.
Submitted by: Edie DeSpain from Logan, UT
1/3 c. mayonnaise
2 t. fresh dill, chopped
1 t. lemon zest
4 1-inch thick salmon fillets
1/4 t. salt
1/8 t. pepper
8 1/2-inch thick slices country-style bread
4 romaine lettuce leaves
2 tomatoes, sliced
6 slices bacon, crisply fried and halved
Stir together mayonnaise, dill and zest in a small bowl; set aside. Sprinkle salmon with salt and pepper; place on a lightly greased hot grill, skin-side down. Cover an cook over medium heat about 10 to 12 minutes, without turning, until cooked through. Slide a think metal spatula between salmon and skin; lift salmon and transfer to a plate. Discard skin. Arrange bread slices on grill; cook until lightly toasted on both sides. Spread mayonnaise mixture on one side of 4 bread slices. Top each bread slice with one lettuce leaf, 2 tomato slices, 3 half-slices bacon, one salmon filet and remaining bread slice. Makes 4 sandwiches. | |
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Stir together mayonnaise, dill and zest in a small bowl; set aside. Sprinkle salmon with salt and pepper; place on a lightly greased hot grill, skin-side down. Cover an cook over medium heat about 10 to 12 minutes, without turning, until cooked through. Slide a think metal spatula between salmon and skin; lift salmon and transfer to a plate. Discard skin. Arrange bread slices on grill; cook until lightly toasted on both sides. Spread mayonnaise mixture on one side of 4 bread slices. Top each bread slice with one lettuce leaf, 2 tomato slices, 3 half-slices bacon, one salmon filet and remaining bread slice. Makes 4 sandwiches. |
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