Salmon, Bacon and Avocado Sandwich

Method7 steps · about 25 min

1. 1

   Step 1: Preheat the oven to 400°F (200°C). Have the lime juice measured, garlic prepared and red onion thinly sliced before cooking. Wash and thoroughly dry the baby greens.

   Uses Washing water; drain away

2. 2

   Step 2: Whisk 2 tablespoons lime juice, 3 tablespoons olive oil, ¼ teaspoon Dijon mustard, 1 teaspoon agave syrup, ¼ teaspoon kosher salt and ¼ teaspoon black pepper together. Stir in the sliced quarter red onion and leave it to macerate while preparing the remaining ingredients.

   Uses 2 tablespoons lime juice · 3 tablespoons olive oil · ¼ teaspoon Dijon mustard · 1 teaspoon agave syrup · ¼ teaspoon kosher salt · ¼ teaspoon black pepper · ¼ red onion, thinly sliced

3. 3

   Step 3: In a separate bowl, mix all 3 tablespoons adobo sauce, the remaining 2 tablespoons each lime juice and olive oil, ½ teaspoon cumin, all 3 prepared garlic cloves and the remaining ¼ teaspoon each salt and pepper. Taste now, before the sauce touches raw fish, and add a little extra salt (to taste) only if needed.

   Uses 3 tablespoons adobo sauce from chipotle chiles in adobo · Remaining 2 tablespoons lime juice · Remaining 2 tablespoons olive oil · ½ teaspoon ground cumin · 3 garlic cloves, pressed or finely chopped · Remaining ¼ teaspoon kosher salt · Remaining ¼ teaspoon black pepper · Optional extra salt to taste, before raw-fish contact

4. 4

   Step 4: Lightly brush a baking dish with the additional greasing oil. Place all three 8-ounce salmon fillets in it and spread all the chipotle sauce over them. Bake for 12–15 minutes, checking from 12 minutes, until cooked through and moist, reaching 145°F (63°C) in the thickest part. Continue as needed for thicker fish. Cut each cooked fillet into two equal pieces to make six portions. While the salmon bakes, cook the bacon in steps 5 and 6.

   Check salmon doneness · 12 minUses Greasing olive oil, as needed · All 3 salmon fillets, 8 ounces each · All chipotle salmon sauce from step 3

5. 5

   Step 5: Lay all 12 bacon slices in a large skillet or grill pan over medium heat, in a single layer. Cook the first side for 3–4 minutes, checking from 3 minutes, until browned. If your pan cannot fit them, repeat the same procedure for the remaining slices.

   Uses 12 slices bacon

6. 6

   Step 6: Turn the bacon and cook the second side for 3–4 minutes, checking from 3 minutes, until browned and crisp. Transfer the cooked slices to a paper-towel-lined plate, leaving the rendered fat behind. Finish any remaining batches the same way.

   Uses Bacon slices from step 5, lifted from their rendered fat

7. 7

   Step 7: Toss the baby greens (3 cups) with the onion vinaigrette. Toast all 12 bread slices and slice the avocado. Make six sandwiches: put one of the six cooked salmon portions on each bottom bread slice, add two bacon slices broken in half, then divide the dressed greens and avocado slices among them. Finish each with a top bread slice and serve.

   Uses Onion vinaigrette from step 2 · 3 cups baby greens · All six cooked salmon portions from step 4 · All 12 cooked bacon slices from step 6 · 12 slices whole-wheat sandwich bread · 1 large ripe avocado