ANDREW’S MEXICAN SALMON SANDWICH

This is seriously the jam. My personal favorite…

SERVES 4

1 large loaf of ciabatta (recommended) or fresh baked bread from Whole Foods cut in half and into 4 pieces (top and bottom of sandwich)

Fresh or frozen salmon 4 – 4 oz. pieces

8 slices turkey bacon, cooked

½ medium avocado, peeled and sliced

1 large tomatoes, sliced

1 red onion, sliced

4 tbsp. organic low fat mayonnaise or veganaise

1 head green leaf lettuce

Mexican seasoning

Method

Preheat oven to 375

Cook bacon in pan according to directions

Sauté salmon (skin side down) on medium heat in the fat from the bacon to absorb the flavor

Cook for 5–7 minutes until cooked halfway through, turn over and season lightly with Mexican seasoning

Cook salmon for another 5–7 minutes until it flakes and place on a dish

Lightly coat ciabatta with mayonnaise and set in oven to lightly toast for 3-5 minutes

Assemble sandwiches, salmon, 2 slices bacon, tomato, avocado, red onion, then lettuce

Nutrition facts per serving: Calories 414, Carbohydrates 31g, Protein 35g, Fat 17g