Salmon BLT

Another successful recipe, modified slightly, from SELF magazine. JW even commented that he wouldn't be disappointed if he had been served it in a restaurant. I think that's a good sign...

Super easy and super fast for summer cooking.

INGREDIENTS

• 1/4 cup fat-free mayonnaise
• 1 teaspoon lemon zest
• 1 1/2 teaspoons lemon juice
• pinch of cayenne pepper
• 4 slices center-cut bacon
• 2 teaspoons olive oil
• 10 oz salmon, cut into 4 fillets, skin removed (I just used 2 frozen fillets)
• sesame, whole wheat buns
• 4 lettuce leaves
• 8 slices tomato
• sliced red onion
  
  PREPARATION
  
  Combine mayonnaise, lemon zest, juice and cayenne in a bowl; set aside.
  
  Cook bacon in a nonstick medium 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 (into a can and discard).
  
  Pour off all fat and wipe skillet clean; add oil. (I didn't add the oil, I just didn't wipe out the pan.)
  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 of your choice and spread 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.
  
  On the side I served sliced sweet potatoes browned in olive oil with a dash of cumin and salt. They cook much quicker than regular potatoes.
  

  The skinny (I made mine with more salmon and more bacon, so my calories were higher... but so what!)

  405 calories per serving, 15.6 g fat (3.7 g saturated), 42.5 g carbs, 2.7 g fiber, 24.1 g protein
  
   

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