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.
- 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
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.
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