Inspired by the fabulous combination of flavours found in my favourite sushi roll, served between two slices of lightly toasted rye sourdough this rocket, salmon, tamari, avocado and wasabi sandwich is fresh, a little rustic and it packs a real peppery punch. Make into a sandwich, wrap or enjoy as a salad.
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Salmon Salad Sandwich with Avocado “Mayo”
- Total Time: 12 minutes
- Yield: Serves 1
- Diet: Gluten-Free, Omnivore, Pescatarian
Description
Fresh, peppery salmon salad with avocado “mayo” on toasted rye. Perfect for lunch or a light dinner.
Ingredients
- 1 tsp coconut oil
- 2 slices rye sourdough
- 1 oz (25 g) fresh baby rocket
- 1 tsp tamari
- 1/4 of an avocado
- 1/4 cup (60 ml) filtered water
- 1/2 tsp lemon juice
- 1/2 tsp wasabi paste
- Pinch of salt
- Pinch of black pepper
- 4 oz (100 g) hot-smoked salmon portion
Instructions
- Spread coconut oil (or butter) on both sides of each bread slice. Place slices under a medium-hot grill or in a sandwich press and toast for 2 minutes, or until the crust starts to turn lightly golden and the fat has melted into the bread. Transfer to a serving plate.
- Place baby rocket in a medium bowl and drizzle with tamari (or fish sauce), mix well and set aside.
- Combine avocado, filtered water, lemon juice, wasabi paste, salt and pepper in a measuring jug. Using an immersion blender, blend until liquefied and similar in consistency to mayonnaise.
- Top one bread slice with dressed rocket and compact down a little. Top with shredded hot-smoked salmon, then dress with the wasabi-avocado mayo and top with the remaining bread slice.
- Serve immediately or wrap in baking paper.
Notes
- For a creamier avocado mayo, use a ripe avocado and add a touch more filtered water.
- If you don’t have a sandwich press, you can toast the bread in a skillet over medium heat.
- Leftover salmon salad can be stored in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 2 minutes
- Category: Sandwich
- Method: No-Cook
- Cuisine: Japanese-inspired
Nutrition
- Serving Size: 1 sandwich
- Calories: 400
- Sugar: 2
- Sodium: 300
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 15
- Carbohydrates: 30
- Fiber: 5
- Protein: 25
- Cholesterol: 50
Frequently Asked Questions
What makes the avocado work as a mayo substitute here?
Mashed ripe avocado provides the creamy fat that holds the salmon salad together, similar to how mayonnaise functions, but with a fresher flavor. It also adds enough body to spread on bread without the mixture falling apart.
Should I use canned or cooked fresh salmon?
Either works. Canned salmon is practical and has a slightly deeper, more concentrated flavor. Freshly cooked or poached salmon gives a more delicate texture and lets you control the salt level from the start. 
How do I keep the avocado from browning before serving?
Mix in lime or lemon juice right when you mash the avocado, and assemble the sandwiches close to serving time. If you need to store the filling, press plastic wrap directly onto the surface to limit air contact.
