Grilling the fish makes it moist and tender.

　　

Ingredients

Makes 4 servings

　　6 tablespoons mayonnaise

　　5 tablespoons minced fresh basil

　　1 teaspoon grated lemon peel

　　3 tablespoons olive oil

　　1 tablespoon fresh lemon juice

　　4 5- to 6-ounce skinless salmon fillets (each about 3/4 inch thick)

　　8 bacon slices

　　1 small red onion, sliced

　　8 1/2-inch-thick sourdough or country-style white bread slices (each about 5x3 inches)

　　8 tomato slices

　　8 lettuce leaves

　　

Step 1

Mix mayonnaise, 2 tablespoons basil and lemon peel in small bowl to blend. (Can be made 1 day ahead. Cover and chill.)

　　

Step 2

Mix remaining 3 tablespoons basil, olive oil and lemon juice in large glass baking dish. Add salmon to oil mixture; turn to coat. Cover; chill 1 to 4 hours.

　　

Step 3

Cook bacon in heavy large skillet over medium-high heat until crisp. Using tongs, transfer bacon to paper towels to drain. Add onion to drippings in skillet. Sauté until onion is tender and beginning to brown, about 5 minutes.

　　

Step 4

Prepare barbecue (medium-high heat). Grill fish until just opaque in center, about 3 minutes per side. Grill bread just until golden, about 2 minutes per side. Spread mayonnaise mixture over 1 side of bread slices. Top each of 4 bread slices with 2 bacon slices, 2 tomato slices, 1/4 of onion, 1 salmon fillet and 2 lettuce leaves. Cover with remaining bread slices.