How 'bout making this for Mom for lunch today:
(serves 4)
4 (1 oz.) slices diagonally cut ciabbata or rustic Italian bread
4 center-cut smoked* peppered* bacon slices
4 (4 oz.) sustainable salmon fillets, skinned (about 3/4" thick)
1/4 cup light* mayo.
2 T. water
1 T. minced fresh chives, divided
1&1/2 t. Dijon mustard
4 Bibb lettuce leaves
4 (1/2" thick) slices tomatoes, halved
1/2 peeled ripe avocado, cut into 8 slices
4 lemon wedges
Preheat broiler to high. Arrange bread slices on a baking sheet; broil 1 min. on each side or until toasted. Cook bacon in a large nonstick skillet over med. heat until crisp. Remove bacon from pan. Add fillets to drippings in pan; cook 4 mins. on each side or until desired degree of doneness. Combine mayo., water, chives, and Dijon in a small bowl, stirring with a whisk. Spread mayo. mixture evenly over bread slices; top each with 1 lettuce leaf, 1 bacon slice, 1 slice of tomato, 2 avocado slices, and a salmon fillet. Sprinkle evenly with remaining 1 t. chives. Serve with lemon wedges.
Happy Mother's Day to all those who are one, or still have one. To those of us who have lost ours, may we ponder upon precious memories today!!
Love,
MM
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