Grilled Salmon Club Sandwiches

Ingredients:

• 560 g skinless salmon back fillet
• 8 slices of bacon
• 1 avocado, cut in half, remove pulp and chop finely
• 3 plum tomatoes, sliced
• 8 leaves of red leaf lettuce
• 12 slices whole grain bread, toasted
• 1/2 cup mayonnaise
• 1 clove garlic, finely chopped
• Grated zest and juice of 2 limes
• 2 tbsp chopped dill
• 2 tbsp chopped parsley
• 1 small red onion, sliced ​​into rings
• Coarse salt and freshly ground pepper
• 2 tbsp. extra virgin olive oil

Preparation:

1. In a small bowl, combine mayonnaise, garlic, zest and juice of 1 lime, dill, and parsley. Cover and refrigerate.
2. Fry the bacon in a large skillet over medium-high heat until crisp. Tear the slices in half.
3. Preheat a grill or grill pan to medium-high heat. Cut the salmon diagonally into 8 slices. Season the salmon and red onion rings with salt and pepper and brush with olive oil. Sprinkle with the zest and juice of the remaining lime.
   
   Grill the onions for 5 minutes, turning occasionally, until softened and cooked through. Grill the salmon for 1-2 minutes, until charred. Turn once during cooking.
4. Take 4 slices of toasted bread, spread them with a mayonnaise and herb mixture, top them with a lettuce leaf, a piece of salmon, some tomato and avocado, and 2 bacon halves. Top each sandwich with another slice of bread.
   
   Then repeat the layers (mayonnaise, lettuce, salmon, tomato, avocado, and bacon). Spread the remaining 4 slices of bread with mayonnaise and place them on top of the sandwiches. Secure each sandwich with 4 toothpicks and cut into 4 pieces.