Instructions: Season fillets with salt and pepper. Heat oil in a large skillet over medium heat. Place fillets in skillet, cover skillet and cook for about 4 minutes or until fish are cooked throughout without flipping over.

Combine mayonnaise with basil and lemon juice and spread mixture evenly on each slice of bread. Build sandwich as you would a traditional BLT, starting with warm cooked salmon fillet. Serve immediately.

This recipe yields 4 servings.

Comments: I stole this idea from The Colony House Restaurant in Charleston, South Carolina many years ago. Its one of Americas all-time favorite sandwiches made even better with the addition of freshly caught salmon. I like to serve this with cool summer melons and a glass of crisp dry white wine.

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