| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Canadian |
Garden2 |
2 |
servings |
INGREDIENTS
| 2 |
|
Skinless salmon fillets – (4 oz ea); sliced abt 1/4" thk |
|
|
Salt; to taste |
|
|
Freshly ground black pepper; to taste |
| 2 |
ts |
Olive oil |
|
|
Juice of 1/2 lemon |
| 2 |
tb |
Mayonnaise |
| 4 |
sl |
Toasted sourdough bread |
| 2 |
|
Lettuce cups; anything but iceberg |
| 4 |
sl |
Canadian bacon; browned |
| 2 |
sl |
Vine-ripened tomato -; (lg slices) |
| 10 |
|
Fresh basil leaves |
INSTRUCTIONS
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@prodigy.com
Converted by MM_Buster v2.0l.
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