OPEN-FACED SALMON SANDWICHES WITH AVOCADO-WASABI SPREAD
Rich in beneficial omega-3 fatty acids, wild salmon is poached to preserve its texture; served on a whole-wheat baguette with creamy avocado-wasabi spread, the flaked fish is showered with radish sprouts.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 9
Steps:
- Fill a saucepan wide enough to hold salmon with 2 1/2 inches cold water. Stir in 1/4 cup lemon juice, the celery, parsley, and 2 teaspoons salt. Bring to a boil; reduce heat. Add salmon, skin side down. Cover, and simmer until salmon is just cooked through, 10 to 12 minutes. Transfer salmon to a plate, and let cool 20 minutes. Discard poaching liquid. Flake salmon into large pieces.
- Put avocado, wasabi paste, and remaining 3/4 teaspoon lemon juice into a food processor, and season with salt; puree. Transfer to a small bowl, and cover tightly with plastic wrap, pressing wrap directly onto the surface. Refrigerate until ready to use (up to 30 minutes).
- Preheat oven to 425 degrees. Cut baguette in half crosswise, and trim crust from sides; cut each half lengthwise into three 1/2-inch-thick slices. Arrange, flat side down, in a single layer on a baking sheet. Toast in oven until lightly golden, about 7 minutes. Let cool 10 minutes. Spread each bread slice with about 2 tablespoons avocado-wasabi mixture, and top with salmon and sprouts.
Nutrition Facts : Calories 215 g, Cholesterol 42 g, Fiber 4 g, Protein 18 g, SaturatedFat 2 g, Sodium 199 g
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