1/4 cup mayonnaise
1 clove garlic, chopped
Grated zest and juice of 2 limes
1 tablespoon chopped dill
1 tablespoon chopped parsley
4 slices bacon
3/4 pound skinless salmon fillet
1 onion, sliced
Salt and Pepper
2 tablespoons oil
6 slices bread, toasted
4 leaves lettuce
2 tomatoes, sliced
1 avocado, pitted, sliced
Combine mayo, garlic, zest of juice of 1 lime, dill and parsley in a bowl, refrigerate.
Cook bacon in a skillet until crisp. Break slices in half.
Heat a grill. Slice salmon into 4 thin pieces. Season salmon and onion slices with salt and pepper, rub with oil. Sprinkle with zest and juice of remaining lime. Grill onion until tender and charred. Grill salmon until marked and cooked through.
Lay out 2 slices of toasted bread, top with some of the herbed mayo, a lettuce leaf, a piece of salmon, some tomato and avocado slices and 2 bacon halves. Top each with a piece of toast, then repeat the layering. Spread remaining 2 bread slices with herbed mayo, place on top of sandwiches. Secure each sandwich with 4 toothpicks, cut into quarters, then serve
Makes 2 servings.
Hamilton Beach Brushed Stainless Steel 2-Slice Toaster