Grilled Open-faced Salmon BLT
4 large sliced country style bread, toasted on grill
Lemon Mayo (mayonnaise with lemon juice + lemon zest)
8-10 ounces heirloom tomatoes, rough cut
Olive oil
Salt/pepper to taste
12 slices crispy bacon
4 5-6 ounce portions of salmon
8 asparagus spears
2 nectarines, thick wedges
Basil leaves & frisee
To assemble: Grill salmon and asparagus until cooked. Cook toasted bread
with lemon mayonnaise. Add layer of chopped heirloom tomatoes. Tear
salmon into two or three pieces and place on top of tomatoes. Top with
asparagus cut into bite-size pieces. Top with crispy bacon, basil leaves
and frisee. Serve with slices of black pepper coated nectarines.
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