Open-Faced Salmon and Avocado BLTs

Coarsely chop the remaining salmon and mix with the remaining mayonnaise mixture. Sprinkle on toasted bread and garnish with arugula for quick cooking.
Preheat the grill to high heat.Place the bread slices on a baking sheet; bake for 1 minute on each side or until lightly browned.Saute the bacon in a large nonstick skillet over medium-high heat until crisp. Remove the bacon from the pan. Place the fillets in the pan with the filling; cook for 4 minutes on each side or until desired browning.Combine the canola mayonnaise, 2 tablespoons of water, 2 teaspoons of chopped green onions, and Dijon mustard in a small bowl, stirring with a whisk. Spread the mayonnaise mixture evenly over the bread slices; top each with 1 lettuce leaf, 1 bacon slice, 1 tomato cut in half, 2 avocado slices, and 1 fish fillet. Sprinkle evenly with the remaining 1 teaspoon green onion. Serve with lemon wedges.