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Cut a pocket into the side of each salmon fillet.
Stuff pockets with smoked salmon.
In a glass baking dish, combine oil, basil and lemon juice.
Add salmon fillets, turning to coat evenly.
Cover and refrigerate 1 - 4 hours.
Prepare mayonnaise sauce, cover and refrigerate.
Preheat barbecue to medium-high.
Put drained fillets on oiled grill and cook 2 minutes per side. Remove and set aside.
Spread mayonnaise sauce on the bottom half of the ciabatta or baguette, cover with lettuce, then a salmon fillet, then the top half of the ciabatta or baguette.
Serve with assorted crudités.
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.