Salmon And Avocado Sandwiches 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 GUACAMOLE SANDWICHES



Salmon and Guacamole Sandwiches image

Provided by Ina Garten

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 12

8 slices applewood-smoked bacon (8 ounces)
2 ripe avocados, seeded and peeled
1/4 cup freshly squeezed lime juice (2 limes)
4 scallions, white and green parts, chopped
1/4 cup minced red onion
1 tablespoon jalapeno pepper, seeded and minced
1 teaspoon minced garlic
Kosher salt and freshly ground black pepper
Four (6-ounce) salmon fillets, skin on
Good olive oil
4 individual ciabatta rolls
Baby arugula leaves

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.

OPEN SANDWICHES - SMOKED SALMON & AVOCADO ON RYE



Open sandwiches - Smoked salmon & avocado on rye image

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

½ avocado
chilli paste
squeeze lime or lemon juice
rye bread
few slices smoked salmon (slices of roast chicken or turkey also work well)
lime wedges

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.

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.

HOT-SMOKED SALMON & AVOCADO OPEN SANDWICHES



Hot-smoked salmon & avocado open sandwiches image

A Scandinavian-inflused sandwich with fish, avocado, a horseradish cream, beetroot and dill

Provided by Jennifer Joyce

Categories     Lunch, Main course

Time 12m

Number Of Ingredients 9

4 small thick slices dark grainy bread
1 ripe avocado , stoned and peeled
juice 1 lemon
1 large cooked beetroot , diced
140g hot-smoked salmon fillets, broken into chunks
3 tbsp crème fraîche
1 tbsp hot horseradish sauce
1 small onion , very thinly sliced
2 tbsp chopped dill

Steps:

  • Toast the bread and put 2 slices on each plate. Mash the avocado with half the lemon juice and season well. Spread the avocado over each slice of toast, then lay the beetroot and salmon on top.
  • In a small bowl, mix the remaining lemon juice with the crème fraîche and horseradish. Season and mix well to combine. Drizzle over the open-faced sandwiches. Top each slice of toast with a few onion slices and some chopped dill, and serve.

Nutrition Facts : Calories 555 calories, Fat 35 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 8 grams sugar, Fiber 9 grams fiber, Protein 25 grams protein, Sodium 2 milligram of sodium

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