OPEN-FACE SALMON AND AVOCADO SANDWICHES
This is my version of smorrebrod, which is a Scandinavian open-faced sandwich, and translates to "buttered bread," so what's not to like? It can be topped with anything from cold cuts, pieces of meat or fish, cheese, spreads...all that good stuff. Mmm!
Provided by Molly Yeh
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Melt a thin layer of butter in a skillet over medium heat, then add the bread and toast on both sides until golden, 2 to 4 minutes per side. Combine the sour cream, preserved lemon and a few turns of pepper in a small bowl.
- To assemble, dollop the preserved lemon sour cream all over the bread, then top with slices of avocado. Season the avocado with salt. Nestle in the slices of salmon, radishes and cornichons. Top with black pepper and crushed red pepper, if using. Sprinkle with the chives or dill and sesame seeds, then serve with the lemon wedges. Enjoy!
OPEN SANDWICHES - SMOKED SALMON & AVOCADO ON RYE
Some rye bread piled high with your favourite sandwich topping can be a tasty and healthy lunch, here's a few ideas
Provided by Mary Cadogan
Categories Afternoon tea, Buffet, Lunch, Main course, Snack, Supper
Time 10m
Yield 1-2
Number Of Ingredients 6
Steps:
- Mash the avocado with a little chilli paste and a squeeze of lime or lemon juice. Spoon over a slice of rye bread and top with the sliced smoked salmon and lime wedges.
- This is also good with sliced roast chicken or turkey.
OPEN-FACE SMOKED SALMON AND AVOCADO SANDWICHES
Serve these sandwiches with a green salad for a light dinner for two, or with a cup of soup for a hearty lunch for four.
Provided by Allison Ehri Kreitler
Categories Lunch
Yield Yields 4.
Number Of Ingredients 12
Steps:
- In a medium bowl, gently mix (don't mash) the avocado, scallion, chopped cilantro, lime juice, jalapeño, and 1/4 tsp. salt. In another medium bowl, mix the oil, coriander, and orange zest. Toss the salmon with the oil mixture. Rub the toasts lightly with the cut sides of the garlic clove. Divide the avocado mixture among the toasts. Pile the salmon strips on top. Garnish with the cilantro leaves and serve immediately so the toast stays crisp.
Nutrition Facts : Calories 440 kcal, Fat 190 kcal, SaturatedFat 3.5 g, TransFat 21 g, Carbohydrate 44 g, Fiber 7 g, Protein 20 g, Cholesterol 15 mg, Sodium 1630 mg, UnsaturatedFat 17 g
SALMON AND AVOCADO SANDWICHES
What a great play of flavors - fresh salmon, fresh lime, smoked salmon, avocado and a bit of onion and tomato for back up all come together for a wonderfully messy, lush sandwich. Sandwiches and bruschette are a great way to serve salmon left over from the night before. Excerpted from Simply Salmon by James Peterson.
Provided by SmHerndon
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Toast the slices of bread. Butter 4 of the slices or brush them with olive oil on one side. If you didn't season the salmon when you cooked it, sprinkle it with salt and pepper.
- Stack the salmon, smoked salmon (if using), onion, tomato, and lettuce on the 4 slices of buttered toast. Spread the avocado slices evenly over the other ingredients, squeeze a little lime juice over it, and season with salt and pepper. Cover with the remaining bread slices.
SALMON CLUB SANDWICH
Layer toasted bread with hot smoked salmon, rocket, avocado and mayo for an indulgent triple-decker sandwich
Provided by Good Food team
Categories Lunch
Time 10m
Number Of Ingredients 7
Steps:
- In a small bowl, mix together the mayonnaise, lemon zest and juice, and some seasoning. Toast the bread, then spread 2 slices with the lemon mayo. Top the first slice with the radishes and avocado, then top with the second slice, followed by the salmon and a bit of rocket. Top with the remaining slice of toast and secure with cocktail sticks, if you like. Halve the sandwich and serve with the remaining rocket on the side.
Nutrition Facts : Calories 450 calories, Fat 25 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 3 grams sugar, Fiber 7 grams fiber, Protein 28 grams protein, Sodium 5.1 milligram of sodium
SALMON AND GUACAMOLE SANDWICHES
Steps:
- Preheat the oven to 400 degrees.
- Place a baking rack on a sheet pan and lay the bacon on the rack. Roast for 15 to 20 minutes, until browned. Remove to a plate lined with paper towels.
- Meanwhile, prepare the guacamole. Place the avocados, lime juice, scallions, red onion, jalapeno pepper, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper in a mixing bowl and mash roughly together with a fork. Taste for seasoning; it should be very highly seasoned. Set aside.
- When the bacon is done, heat a dry cast-iron skillet over high heat for 5 minutes. Pat the salmon fillets dry with paper towels, brush them all over -- top and bottom -- with olive oil, and sprinkle generously with salt and pepper. Place the fillets in the skillet skin side up and allow them to cook without disturbing them for 2 minutes exactly. With a metal spatula, carefully turn the fillets and cook for 2 more minutes. Transfer the skillet to the oven for 2 minutes (time it carefully!). Remove the salmon to a plate and cover it tightly with aluminum foil. Allow it to rest for 10 minutes.
- While the salmon rests, cut the ciabatta rolls in half crosswise, place them cut side up on a sheet pan, and toast in the oven for 5 to 10 minutes, until lightly toasted.
- To assemble the sandwiches, place the bottoms of the ciabatta rolls on a board and spread each with 2 rounded tablespoons of guacamole. Remove the skin from the salmon fillets, cut each fillet in half crosswise, and place both halves on top of the guacamole. Add 2 slices of bacon, a handful of arugula, and a sprinkling of salt. Spread another rounded tablespoon of guacamole on the underside of the top bread and place on top. Continue arranging all the sandwiches. Cut each sandwich in half diagonally and serve warm or at room temperature.
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SALMON GUACAMOLE SANDWICHES – EAT SLEEP BREATHE FOOD ...
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Cuisine AmericanCategory American, Dinner, Lunch, Quick RecipesServings 2Total Time 30 mins
- Preheat oven to 400 degrees. Heat a dry cast iron skillet over high heat for 5 minutes (REALLY do it for 5 minutes, set a timer!). Pat the salmon fillets dry with a clean paper towel and drizzle fillets with olive oil and sprinkle with salt & pepper. Make sure to coat both the top and bottom of the fillets with the olive oil and salt & pepper
- Place salmon fillets into pan (skin side up first) and allow to cook without moving for 2 minutes. Carefully flip fillets over and cook for an additional 2 minutes, without moving. Transfer the skillet to the oven and continue to cook for another 2 minutes (be sure to set a timer for each step so the salmon doesn't overcook). Transfer salmon from the skillet to a plate, cover with aluminum and let rest for 10 minutes
- Meanwhile, cut avocados in half and scoop the flesh out onto a plate. Mash avocado with a fork until it is the consistency you prefer. I like my guacamole mashed well but still with some small pieces of avocado
- Add diced onion, chopped garlic, lime juice and jalapenos (if using). Drizzle with olive oil and sprinkle with salt & pepper. Mix to combine and taste for seasoning
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Ratings 3Estimated Reading Time 9 minsCategory AppetizerTotal Time 15 mins
- Melt 4 tbsp unsalted butter. Slice 1 long French baguette into 1/3-inch thick slices. (You should get about 25-30 slices). Brush bread with melted butter and toast for 5-7 minutes or until edges are just barely starting to turn golden. Bread should be still soft in the center.
- While bread is cooling, make the avocado spread. In a medium bowl, place 2 medium avocados (pitted and peeled). Mash them with a fork, pastry cutter or potato masher (works the best).
- To the bowl, add 1/4 tsp fine salt, 1/8 tsp ground black pepper and 1 tsp freshly squeezed lemon juice. Stir to combine.
SMOKED SALMON AND AVOCADO SUSHI SANDWICHES | FOOD TO LOVE
From foodtolove.co.nz
Cuisine JapaneseCategory Workday LunchesAuthor Jo WilcoxTotal Time 15 mins
- Spread out cooked rice and sprinkle with mirin or soy sauce. Combine avocado, mayonnaise and wasabi if using.
- Lay out one sheet of nori, top with about 1 cup rice and, with wet hands, carefully spread the rice around to make an even layer. Arrange a layer of smoked salmon all over the rice. Spread the salmon with a layer of avocado mayonnaise, then top with a layer of baby spinach leaves.
- Carefully invert the rice and nori sheet onto the spinach leaves to make a sandwich. Press down gently and allow to rest for 5 minutes before cutting into 8 even triangle sandwiches.
SALMON, BACON AND AVOCADO SANDWICH | AVOCADOS FROM MEXICO
From avocadosfrommexico.com
Servings 6Calories 610 per serving
- In a medium-sized mixing bowl, whisk together 2 tablespoons freshly squeezed lime juice, 3 tablespoons olive oil, Dijon mustard, maple syrup, ¼ teaspoon salt and ¼ teaspoon pepper.
- Incorporate the onions, mix and let it sit so the onions will pickle or macerate while the rest of the ingredients are prepped.
- In a medium-sized mixing bowl, combine the sauce from chipotle chiles in adobo, 2 tablespoons freshly squeezed lime juice, 2 tablespoons olive oil, cumin, garlic, ¼ teaspoon salt and ¼ teaspoon pepper until well mixed.
SALMON, BACON AND GUACAMOLE SANDWICHES - NEVER NOT HUNGRY
From nevernothungry.com
Servings 4Estimated Reading Time 2 minsCategory Sandwiches & Wraps
- Preheat a large nonstick skillet over medium-high heat. Place one to two tablespoons of grapeseed oil in the skillet and let heat. Pat the salmon dry and season with salt and pepper. Transfer to the preheated skillet and cook, untouched, for 4 to 5 minutes per side. Flip the salmon and cook for another 3 to 4 minutes on the other side. The salmon should be golden brown and crisp on both sides. Transfer to a paper towel-lined plate while you assemble the sandwiches.
- To assemble, place a big spoonful of guacamole on the bottoms of the rolls. Place one salmon fillet on the guacamole and layer the bacon and arugula on top. Place the top of the rolls on and press down lightly. Serve warm or at room temperature.
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Category Main Course, SnackTotal Time 15 mins
SALMON, BACON AND AVOCADO SANDWICH - AVOCADOS FROM MEXICO
From avocadosfrommexico.ca
Servings 6Estimated Reading Time 1 minCategory Fish & Seafood, Sandwiches
- In a medium-sized mixing bowl, whisk together 2 tablespoons freshly squeezed lime juice, 3 tablespoons olive oil, Dijon mustard, maple syrup, 1 teaspoon salt, and 1 teaspoon pepper.
- Incorporate onions, mix, and let it sit so onions will pickle or macerate while the rest of the ingredients are prepared.
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From eastewart.com
5/5 (6)Total Time 10 minsCategory Breakfast, Dinner, Lunch, SnackCalories 492 per serving
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SALMON, BACON AND AVOCADO SANDWICH - PATI JINICH
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4.3/5 (6)Category Main CourseCuisine MexicanTotal Time 25 mins
- In a medium mixing bowl, whisk together 2 tablespoons freshly squeezed lime juice, 3 tablespoons olive oil, Dijon mustard, agave syrup, 1/4 teaspoon salt and 1/4 teaspoon pepper. Incorporate the onion, mix, and let it sit so it will pickle or macerate while the rest of the ingredients are prepared.
- In another medium mixing bowl, combine the adobo sauce from chipotle chiles in adobo, 2 tablespoons freshly squeezed lime juice, 2 tablespoons olive oil, cumin, garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper until well mixed. Taste for salt and add more if need be.
- Brush a baking dish with olive oil, place the salmon on it, and pour the chipotle sauce over it, spreading it throughout. Bake anywhere from 12 to 15 minutes, depending on thickness of the fish, until the salmon is cooked through, yet still very moist. Remove from the oven and cut into 2 equal pieces.
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