Open-Faced Salmon and Avocado BLTs

This dinner doesn’t take long at all, and turns your regular BLT into a zestier, more filling meal.



  • 4 1-ounce slices diagonally cut ciabatta bread
  • 4 turkey bacon slices
  • 4 4-ounce salmon fillets
  • 1/4 cup canola mayonnaise
  • 2 tbsp water
  • 1 tbsp minced fresh chives, divided
  • 1 1/2 tsp Dijon mustard
  • 4 Bibb lettuce leaves
  • 4 1/2-inch-thick slices tomato, halved
  • 1/2 peeled ripe avocado, cut into 8 slices
  • 4 lemon wedges


  1. Preheat broiler to high.
  2. Arrange bread slices on a baking sheet; broil 1 minue on each side or until toasted.
  3. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan. Add fillets to dripping in pan; cook 4 minutes on each side or until desired degree of doneness.
  4. Combine canola mayonnaise, 2 tbsp water, 2 tsp minced chives, and Dijon mustard in a small bowl, stirring with a whisk. Spread mayonnaise mixture evenly over bread slices; top each with 1 lettuce leaf, 1 bacon slice, 1 halved tomato slice, 2 avocado slices, and 1 fish fillet. Sprinkle evenly with remaining 1 tsp chives. Serve with lemon wedges. Serves 4.

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