| Calories | 570 |
| Total Fat | 24g |
| Saturated Fat | 5g |
| Cholesterol | 108mg |
| Sodium | 955mg |
| Total Carbohydrate | 41g |
| Dietary Fiber | 3g |
| Sugars | -- |
| Protein | 44g |
| Calcium | -- |
Antonis Achilleos
Total Time: 25 min
Prep Time: 15 min
Cook Time: 10 min
Ingredients
| U.S. | Metric | Conversion chart |
- 1/3 cup(s) light mayonnaise
- 2 teaspoon(s) chopped fresh dill
- 1 teaspoon(s) grated fresh lemon peel
- 4 piece(s) (1-inch thick, about 6 ounces each) salmon fillet with skin
- Salt and coarsely ground black pepper
- 8 slice(s) (1⁄2-inch thick) country-style bread
- 4 romaine lettuce leaves
- 2 medium tomatoes, sliced
- 6 slice(s) fully cooked bacon, each broken in half
Directions
- Lightly grease grill rack. Prepare outdoor grill for covered direct grilling over medium heat.
- In small bowl, stir mayonnaise, dill, and lemon peel until mixed; set aside. Sprinkle salmon with 1/4 teaspoon salt and 1/8 teaspoon pepper.
- Place salmon, skin-side down, on hot grill rack and cook, covered, 10 to 12 minutes or until salmon is opaque throughout, without turning over. Slide thin metal spatula between salmon flesh and skin. Lift salmon from skin and transfer to plate; discard skin if you like. Meanwhile, place bread on grill rack with salmon and cook about 1 minute on each side or until lightly toasted.
- Spread lemon-dill mayonnaise on 1 side of toasted bread slices. Place 1 lettuce leaf, folding to fit, on each of 4 bread slices. Top each with 2 or 3 tomato slices, 1 salmon fillet, 3 pieces of bacon, and another bread slice.