Salmon and Avocado Sandwich

This salmon and avocado sandwich recipe makes a hearty lunch filled with superfoods!

Whether using leftover salmon or cooking up a fillet or two, this super easy and healthy Salmon and Avocado Sandwich is all about delivering taste. Want to take a look and see under the hood? Alright, we got delicious salmon, a bit of sautéed Brussels sprouts with garlic, and diced red onion. And yeah, there is also some creamy avocado. Everything comes together quite well. Now, let’s make a sandwich.

Salmon and Avocado Sandwich

Ingredients:

• 1 – 2 salmon fillets
• 1 1/2 cups Brussels sprouts, chopped
• 1 medium red or Spanish onion
• 1 avocado
• 2 cloves of garlic
• 1/2 stick of unsalted sweet cream butter
• 3 tablespoons of extra-virgin olive oil, divided
• 2 – 4 slices of good artisan white bread
• sea salt or Kosher salt to taste
• freshly ground black pepper to taste
• 1/2 lemon, to squeeze over finished salmon

Directions:

1. Slice the avocado in half and remove the seed. Using a tablespoon, scoop out the avocado and put it into a bowl. Add 1/2 tablespoon of extra virgin olive oil, diced red onions, and salt and pepper to taste. Place the avocado mixture in the refrigerator until you need it.
2. In a large skillet add one tablespoon of olive oil and one tablespoon of unsalted butter. When the oil is hot, cook salmon fillet or steaks for 2 to 4 minutes. Thinner cuts will need to cook for 2 minutes and thicker slices 4 minutes. Season with salt and pepper to taste. Transfer cooked salmon to a warm plate to rest.
3. In a small non-stick skillet over med-high heat, add 1 tablespoon of EVOO and 1 tablespoon of unsalted butter. When the oil and butter mixture is hot add the chopped Brussels sprouts. Sauté for 4 -5 minutes until Brussel sprouts are bright green and tender. Transfer the sprouts to a bowl and set aside.
4. Wipe the skillet clean and add one tablespoon of EVOO and one tablespoon of sweet cream butter. When the oil/butter mixture is hot toast sliced bread on both sides. Transfer the toasted bread to a dinner plate.
5. Add sautéed Brussels sprouts to one toasted slice of bread. On the other toasted slice of bread slather on the avocado spread and top with pan-fried salmon.

Enjoy this hearty fish sandwich for lunch or for a quick dinner on a busy night.

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Salmon & Avocado Sandwich

Course Sandwich

Cuisine Seafood

Author D. Durand Worthey

Ingredients

• ▢ 1 - 2 salmon fillets
• ▢ 1 1/2 cups Brussels Sprouts chopped
• ▢ 1 medium red or Spanish onion
• ▢ 1 avocado
• ▢ 2 cloves of garlic
• ▢ 1/2 stick of unsalted sweet cream butter
• ▢ 3 tablespoons of extra-virgin olive oil divided
• ▢ 2 - 4 slices of good artisan white bread
• ▢ sea salt or Kosher salt to taste
• ▢ freshly ground black pepper to taste
• ▢ 1/2 lemon to squeeze over finished salmon

Instructions

• Prep. Slice the avocado in half, remove the seed and discard, using a tablespoon scoop out the avocado and put it into a bowl. Add 1/2 tablespoon of extra virgin olive oil, diced red onions, and salt and pepper to taste. Place the avocado mixture in the refrigerator until you need it.
• In a large skillet add one tablespoon of olive oil and one tablespoon of unsalted, when the oil is hot cook salmon fillet or steaks for 2 to 4 minutes, thinner cuts 2 minutes and thicker slices 4 minutes. Season with salt and pepper to taste. Transfer cooked salmon to a warm plate to rest.
• In a small non-stick skillet, over med-high heat, add a single (1) tablespoon of EVOO and a single (1) tablespoon of unsalted butter when the oil and butter mixture is hot add the chopped Brussels sprouts. Sauté for 4 -5 minutes, Brussel sprouts should be bright green and tender, transfer the sprouts to a bowl and set aside.
• Whip the skillet clean and add one tablespoon of EVOO and one tablespoon of sweet cream butter. When the oil/butter mixture is hot toast sliced bread on both sides. And transfer the toasted bread to a dinner plate.
• Add sautéed Brussels sprouts to one toasted slice of bread, on the other toasted slice of bread slather on the avocado spread and top with pan-fried salmon.

More Salmon Recipes:

Panko Salmon Cakes

Salmon and Blueberry Salad with Raspberry Vinaigrette

Salmon with Pomegranate Tea Glaze

Hummus Crusted Salmon

Chili Garlic Salmon Jerky

Salmon with Balsamic Glaze