Made With
Potato BreadIngredients
1 Pound Turkey Bacon or Bacon Alternative (such as tofu)
1 Pound Skinless Salmon Fillet
8 Slices Martin’s Potato Bread
8 Leaves Romaine Lettuce
1 Small Tomato, sliced
1/2 Cup Low-Fat Greek Yogurt
1 Teaspoon Dried Dill
1 Tablespoon Fresh Lemon Juice
1 Tablespoon Chives, chopped
Kosher Salt, to taste
Freshly Cracked Black Pepper, to taste
Serves: 4
Directions
Step 1
Working in batches, cook the bacon in a large pan over medium-low heat until crisp, 5 to 10 minutes. Transfer to a paper towel-lined plate to drain.
Step 2
While bacon is cooking, prepare yogurt dill sauce: Combine the yogurt, dill, chives and lemon juice in a small bowl; season with salt and pepper to taste. Cover and chill until ready to serve.
Step 3
Season salmon with salt and pepper, to taste. Place in the same pan you used for the bacon, using leftover bacon grease as cooking oil. If you used a leaner bacon, add 1 Tbsp. extra-virgin olive oil to the pan.
Step 4
Cook salmon until opaque, about 4-5 minutes per side. Remove from pan and allow to rest before slicing into portions for the sandwiches.
Step 5
Spread the yogurt dill sauce on 4 slices of bread and top with the lettuce. Add the salmon, tomato, and a few strips of bacon and top with another slice of bread.
Recipe adapted from: www.themountainkitchen.com
