Yield: 2 servings
|2 \N||Skinless salmon fillets - (4 oz ea); sliced abt 1/4\" thk|
|\N \N||Salt; to taste|
|\N \N||Freshly ground black pepper; to taste|
|2 teaspoons||Olive oil|
|\N \N||Juice of 1/2 lemon|
|4 slices||Toasted sourdough bread|
|2 \N||Lettuce cups; anything but iceberg|
|4 slices||Canadian bacon; browned|
|2 slices||Vine-ripened tomato -; (lg slices)|
|10 \N||Fresh basil leaves|
Season salmon fillets with salt and pepper. Heat skillet over medium-high heat and add oil when hot. When oil is very hot, place fillets in skillet and sear until lightly browned, about two to three minutes per side, then turn. In the meantime, combine lemon juice and mayonnaise in a small bowl.
Spread mixture on toasted bread and layer as follows: lettuce, Canadian bacon, tomato, basil leaves. When the salmon is done, place one fillet on top of the basil leaves, then top with another piece of bread and slice in half. Serves 2.
Recipe Source: Home & Garden TV -- Home Grown Cooking - Episode 149 Formatted for MasterCook by Nancy Berry - cwbj78a@...
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