Salmon BLTs with Lemon-Dill Mayonnaise

Keep the skin on salmon fillets for grilling to prevent them from falling apart.

PREP: 15 minutes      GRILL: 11 to 13 minutes

MAKES: 4 servings

cup light mayonnaise

2 teaspoons chopped fresh dill

1 teaspoon freshly grated lemon peel

4 pieces salmon fillet with skin on, 1 inch thick (about 6 ounces each)

¼ teaspoon salt

teaspoon coarsely ground black pepper

8 center slices (½-inch-thick) country-style bread

4 romaine lettuce leaves

2 ripe medium tomatoes (6 to 8 ounces each), sliced

6 slices bacon, cooked until crisp and each broken in half

1. Lightly grease grill rack. Prepare outdoor grill for covered direct grilling over medium heat.

2. In small bowl, stir mayonnaise, dill, and lemon peel until mixed; set aside. Sprinkle salmon with salt and pepper.

3. Place salmon, skin side down, on hot grill rack. Cover grill and cook until salmon is opaque throughout, 10 to 12 minutes, without turning over. Slide thin metal spatula between salmon flesh and skin. Lift salmon from skin and transfer to plate; discard skin. Meanwhile, place bread on grill rack and cook about 1 minute on each side, until lightly toasted.

4. 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.

EACH SERVING: About 570 calories, 44g protein, 41g carbohydrate, 24g total fat (5g saturated), 108mg cholesterol, 955mg sodium