Description
Fresh, peppery salmon salad with avocado “mayo” on toasted rye. Perfect for lunch or a light dinner.
Ingredients
Units
Scale
- 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