This grilling technique infuses the salmon with lemon flavor. Serve open-faced on grilled sourdough bread.

Prepare a hot fire in a charcoal grill or heat a gas grill or broiler.

Away from the heat source, wrap the grill rack or broiler pan with foil. Arrange the lemon slices in a single layer on the foil, overlapping slightly.

Sprinkle the salmon fillets with Italian seasoning. Place the fillets on the layer of lemon slices and grill or broil until the fish is opaque throughout when tested with the tip of a knife, about 15 to 20 minutes.

In a small bowl, mix together the mayonnaise and basil. Set aside.

Brush one side of each slice of sourdough bread with olive oil and grill or broil (oil side toward heat) until lightly browned. Remove from heat and rub oiled side with garlic clove.

Spread mayo mixture on each slice of the sourdough bread. Place salmon on a slice of bread and top with tomato and lettuce. Serve open-faced.

• 2 lemons, thinly sliced
• 4 salmon fillets, each 4 ounces
• 2 tablespoons salt-free Italian seasoning
• 4 teaspoons reduced-fat mayonnaise
• 1 tablespoon chopped fresh basil
• 4 slices sourdough bread
• 1 garlic clove
• 1 tablespoon olive oil
• 1 tomato, thinly sliced
• 4 Boston lettuce leaves