Basil Miso Cream Salmon Avocado Sandwich Recipes

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OPEN-FACE SALMON AND AVOCADO SANDWICHES



Open-Face Salmon and Avocado Sandwiches image

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

Unsalted butter, for cooking
Four 1-inch-thick slices rye bread
1/2 cup sour cream
2 tablespoons chopped preserved lemon
Freshly ground black pepper
2 avocados, sliced
Flaky salt or coarse kosher salt
4 ounces smoked salmon
2 radishes, thinly sliced
4 cornichons, sliced
Crushed red pepper, optional
Handful chopped fresh chives or dill
Sesame seeds (I like a mix of black and white sesame seeds), for sprinkling
Lemon wedges, for serving

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!

SALMON AND AVOCADO SANDWICHES



Salmon and Avocado Sandwiches image

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

8 slices crusty French bread (or bruschette)
butter or extra virgin olive oil
4 salmon fillets, 1/4- to 1/2-inch thick (broiled, sauteed, or grilled)
salt
pepper
4 slices cold-smoked salmon (optional)
8 slices red onions
8 slices ripe tomatoes
4 pieces lettuce, preferably a crunchy variety such as romaine
1 ripe avocado, preferably Hass, peeled, pitted, and sliced
1/2 lime

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.

PAN-SEARED SALMON WITH CREAMY AVOCADO SAUCE



Pan-Seared Salmon with Creamy Avocado Sauce image

Simply pan-sear salmon in a little olive oil on medium-high heat for 5 to 6 minutes per side. That's it. Top with creamy avocado sauce and serve with a lemon wedge.

Provided by Rebecca

Time 20m

Yield 4

Number Of Ingredients 10

¼ cup olive oil
¼ cup light whipping cream
1 avocado - halved, pitted, and peeled
1 clove garlic
1 tablespoon freshly squeezed lemon juice
salt and ground black pepper to taste
4 (6 ounce) fillets salmon fillets
2 tablespoons olive oil
¼ cup fresh basil leaves
1 lemon, cut into wedges

Steps:

  • Combine 1/4 cup olive oil, cream, avocado, garlic, lemon juice, salt, and pepper in an electric blender. Blend until smooth and creamy. Set aside.
  • Season salmon fillets with salt and pepper on both sides. Coat the bottom of a skillet with olive oil and heat over medium-high heat. Add salmon once oil is hot and sear, 5 to 6 minutes. Flip and sear for 5 to 6 minutes more.
  • Transfer salmon to a plate and top with creamy avocado sauce. Sprinkle with basil and serve immediately with a lemon wedge.

Nutrition Facts : Calories 581 calories, Carbohydrate 8.2 g, Cholesterol 99 mg, Fat 48.5 g, Fiber 4.7 g, Protein 30.8 g, SaturatedFat 10 g, Sodium 129 mg, Sugar 0 g

RICH, BUT VERY HEALTHY, SALMON WITH MISO CREAM



Rich, but Very Healthy, Salmon With Miso Cream image

Salmon Saute must be a regular dish for seafood lover. Then why not add some oriental flavor to it for a change?

Provided by kcocoangela

Categories     Japanese

Time 20m

Yield 2 serving(s)

Number Of Ingredients 6

250 g salmon
salt and pepper
flour
1 1/2 tablespoons white wine
2 teaspoons miso, paste
100 ml soy milk

Steps:

  • Skin the salmon if desired and cut in 1 & 1/2 inch square. Season lightly with salt and pepper. Combine soy milk and Miso paste (awase or regular) and blend well.
  • Coat the salmon with some flour. Shake off excess flour. Heat some oil in a non-stick frying pan and cook salmon, skin down, until golden on both side.
  • Add the white wine, cover and cook until the salmon is done. Put aside and keep warm.
  • In the same pan with remaining liquid, add the mixture of soy milk and Miso, heat it over medium heat till desired thickness. Take care not make it too salty! Taste and adjust with some more soy milk id desired.
  • Arrange the salmon and vegetable, pour the sauce over and serve. In case you want to reheat the salmon and veggies in the sauce, try not over cook, because the sauce quickly gets thick and salty.

Nutrition Facts : Calories 196.2, Fat 6.4, SaturatedFat 1.9, Cholesterol 71.8, Sodium 314.3, Carbohydrate 4, Fiber 0.3, Sugar 0.5, Protein 27.2

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