Salmon and Guacamole Sandwiches Recipe

Salmon and Guacamole Sandwiches

• Difficulty: Simple
• Makes: 4 servings
• Nutritional Info per Serving: Serving Size 1 of 4 servings  Calories 1140
  Total Fat 65g
  Saturated Fat 15g
  Carbohydrates 69g
  Dietary Fiber 12g
  Sugar 7g
  Protein 54g
  Cholesterol 131mg
  Sodium 1179mg
• Total Time: 1 hr 15 min (includes time for resting)
• Active Prep: 45 min

Ingredients

• 8 slices applewood-smoked bacon (about 8 ounces)
• 2 ripe avocados, peeled and pitted
• 1/4 cup fresh lime juice (from 2 limes)
• 4 scallions, white and green parts, chopped
• 1/4 cup finely chopped red onion
• 1 tablespoon jalapeo, seeds removed and finely minced
• 1 teaspoon finely minced garlic
• Kosher salt & freshly ground black pepper, to taste
• Four (6-ounce) salmon fillets, skin on
• High-quality olive oil
• 4 individual ciabatta rolls
• Baby arugula leaves

Directions

1. Preheat your oven to 400F (200C).
2. Place a rack on a baking sheet and arrange the bacon on top. Bake 1520 minutes, until golden and crispy. Transfer bacon to a plate lined with paper towels to drain.
3. While the bacon cooks, make the guacamole: In a bowl combine the avocados, lime juice, scallions, red onion, jalapeo, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper. Mash with a fork, leaving the mixture slightly chunky. Taste and adjust seasoning; it should be well seasoned. Set aside.
4. When the bacon is done, heat a dry cast-iron skillet over high heat for about 5 minutes. Pat the salmon fillets dry with paper towels, brush both sides with olive oil, and season generously with salt and pepper. Place fillets in the hot skillet skin side up and cook without moving for 2 minutes. Flip and cook 2 more minutes, then transfer the skillet to the oven for 2 minutes. Remove the salmon, cover tightly with foil, and let rest for 10 minutes.
5. While the salmon rests, split the ciabatta rolls and place them cut side up on a baking sheet. Toast in the oven 510 minutes until lightly golden.
6. Assemble sandwiches: Spread about 2 heaping tablespoons of guacamole on each bottom roll. Remove the salmon skin, cut each fillet in half crosswise, and place both pieces on the guacamole. Top with two bacon slices, a handful of arugula, and a pinch of salt. Spread an additional spoonful of guacamole on each top roll and close the sandwiches. Cut each sandwich in half diagonally and serve warm or at room temperature.

Adapted from Barefoot Contessa Foolproof, Copyright 2012 by Ina Garten, Clarkson Potter/Publisher. All rights reserved.