Best Basil Miso Cream Salmon Avocado Sandwich Recipes

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

Ingredients

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

Ingredients

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.

BASIL MISO CREAM SALMON AVOCADO SANDWICH

Basil Miso Cream Salmon Avocado Sandwich image

As being Japanese, I love to add something Japanese flavor. This sandwich might sound strange but miso and cheese are great match and miso and basil are also great match. I have made grilled salmon with this mixture and my husband loved it. So I thought I could make my husband's favorite, Salmon sandwich and I was right. Since...

Provided by Hidemi Walsh

Categories Sandwiches

Number Of Ingredients 11

Ingredients

4 slice whole grains bread
1/2 avocado, pitted and peeled
0.25 lb fresh salmon, skin and bone removed
3 tsp olive oil, divided
2 tsp white miso paste
1 tsp basil, dried
2 Tbsp cream cheese, room temperature
6 slice tomato
1/4 tsp sesame seeds
1/4 sheet(s) nori
salt and pepper to taste

Steps:

1. About 15 minutes before cooking, take the salmon out of the refrigerator and bring to room temperature. Season salmon with salt and black pepper.
2. In a cast iron skillet or heavy skillet, heat 1 teaspoon of olive oil over medium- high heat. Put salmon into the skillet and cook until brown. Turn the salmon, reduce heat to medium and cook until the second side is brown and salmon is cooked through when it flakes easily with a fork. Put the salmon on a plate and let cool.
3. In a small bowl, mix together miso paste, dried basil and cream cheese.
4. When the salmon has cooled, flake the salmon flesh with fork and put into the miso mixture bowl. Mix to combine. Add black pepper to taste.
5. Spread the salmon mixture on one side of 2 bread slices, place on a cookie sheet with the other 2 slices of bread and toast in preheated 350 degrees F oven for 5-7 minutes until breads are lightly brown or your desired doneness.
6. Slice avocado thinly lengthwise.
7. In a non-stick skillet, heat 1 teaspoon of olive oil over medium heat. Add avocado slices and cook until the bottom sides are lightly brown. Flip and cook the other sides until lightly brown. Season with salt and black pepper. Take the avocado slices out and place on a plate.
8. In the same skillet, heat 1 teaspoon of olive oil over medium heat. Add tomato slices and cook until the bottom sides are lightly brown. Flip and cook the other sides until lightly brown. Season with salt and black pepper. Take the tomato slices out and place on another plate.
9. With a pair of scissors, cut the nori sheet into several small sections, stack all and cut thin strips.
10. Assemble sandwiches. On two bread slices with salmon mixture, put tomato slices, avocado slices evenly and sprinkle sesame seeds and nori on top evenly. Put the other 2 slices of bread to close each sandwich.