OPEN – FACED DILLED WILD SALMON SANDWICHES WITH AVOCADO – POACHED EGG – SWISS CHEESE TOPPED WITH HONEY MUSTARD SAUCE & CHOPPED GREEN ONIONS AND PLACED ON HALF A WHOLE WHEAT MUFFIN

This is just delicious. . .

For 2:

–salmon (size of 2 decks of cards, one-half pound)

–dill (dried, 2 teaspoons, divided, bottled)

–avocado (1, sliced, divided)

–poached eggs (2)

–Swiss cheese (1 slice, divided)

–honey mustard sauce (I used honey mustard salad dressing)

–chopped green onions (fresh, 2)

–whole wheat muffin (divided)

1 – Place the salmon in a covered baking dish with one-quarter cup water.  Season with salt, pepper, dill, and olive oil.  Microwave on high for 2 minutes.  (Salmon tastes better if slightly undercooked.)

2 – Place each egg in a separate ramekin or small covered bowl.  Season with salt, pepper, and olive oil.  Microwave separately, each egg for 40 seconds. 

3 – Place each half of a whole wheat muffin on an individual plate. Top each muffin with half of the salmon.  Place one-half slice of Swiss cheese on each serving of salmon.  Place one-half avocado on each serving.  Top with a cooked egg.

4 – Microwave a covered one-third cup of honey mustard salad dressing for 30 seconds on high.  Pour half of the dressing on each sandwich.  Top with green onions.

5 – Serve immediately.

–inspired by Salmon Recipe Book:  Delightful Salmon Recipe Made Easy for Beginners, by Les Ilagan.