Description
An easy, satisfying 5-ingredient lunch or dinner recipe! Seared salmon, crisp bacon and guacamole are layered on ciabatta rolls with a big handful of baby arugula.
Ingredients
Scale
- Four 6-ounce skinless salmon fillets, trimmed if necessary to fit the rolls
- Kosher salt and freshly ground black pepper
- Grapeseed oil, for searing
- 8 slices bacon, cooked until crisp
- Guacamole, store-bought or homemade
- 4 individual ciabatta rolls, lightly toasted
- Baby arugula, for topping
Instructions
- Preheat a large nonstick skillet over medium-high heat. Place one to two tablespoons of grapeseed oil in the skillet and let heat. Pat the salmon dry and season with salt and pepper. Transfer to the preheated skillet and cook, untouched, for 4 to 5 minutes per side. Flip the salmon and cook for another 3 to 4 minutes on the other side. The salmon should be golden brown and crisp on both sides. Transfer to a paper towel-lined plate while you assemble the sandwiches.
- To assemble, place a big spoonful of guacamole on the bottoms of the rolls. Place one salmon fillet on the guacamole and layer the bacon and arugula on top. Place the top of the rolls on and press down lightly. Serve warm or at room temperature.
- Category: Sandwiches & Wraps, Fish