Fire and Ice Smoked Salmon

Ingredients

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• 4 strips bacon
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• 1 (1 pound) fillet salmon, cut into 2 portions
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• 1 tablespoon olive oil
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• ⅓ cup mayonnaise
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• 1 teaspoon dried dill weed
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• 1 teaspoon freshly grated lemon zest
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• 4 slices country-style bread, toasted
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• 4 slices tomato
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• 2 green leaf lettuce leaves
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Instructions

1. 1
   Cook bacon in a large, deep skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on a paper towel-lined plate.
2. 2
   Preheat an outdoor grill for medium-high heat and lightly oil the grate. Evenly coat salmon with olive oil.
3. 3
   Cook on the preheated grill, skin-side down, about 5 minutes; flip and cook on other side until skin easily lifts off flesh, about 5 minutes more. Flip again; continue cooking until salmon flakes easily with a fork, 2 to 3 minutes more.
4. 4
   Whisk mayonnaise, dill, and lemon zest together in a small bowl; divide and spread onto 2 toasted bread slices. Top each with 1 portion salmon, 2 tomato slices, 2 bacon strips, 1 lettuce leaf, and 1 remaining toasted bread slice.