Salmon BLT
['1/4 cup fat-free mayonnaise', '1 teaspoon lemon zest', '1 1/2 teaspoons lemon juice', 'Pinch of cayenne pepper', '4 slices center-cut bacon', '2 teaspoons olive oil', '10 ounces salmon, cut into 4 fillets, skin removed', '8 slices country white (or whole-wheat) bread', '4 lettuce leaves', '8 slices tomato']
Combine mayonnaise, lemon zest, juice and cayenne in a bowl; set aside. Cook bacon in a nonstick skillet over medium heat until crispy, about 6 to 8 minutes; remove skillet from heat and transfer bacon to a plate lined with paper towels. Drain. Pour off all fat and wipe skillet clean; add oil. Return skillet to stove and heat to medium high; add salmon. Cook until fillets are no longer translucent in the center, 2 to 3 minutes per side. Toast bread and spread 4 slices with mayonnaise mix. Place 1 lettuce leaf, 2 slices tomato, 1 fillet and 1 piece bacon on top of each; close; cut in half; serve.
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