Ingredients
Scale
For the Salmon Avocado Salad:
- Cooked Salmon: 12-14 ounces (about 340-400g), flaked. This can be:
- Canned Salmon: Two 6-7 ounce cans, preferably wild-caught (like Sockeye or Pink), packed in water, drained very well. Ensure it’s high-quality for the best flavor.
- Leftover Cooked Salmon: Baked, grilled, or poached salmon works beautifully. Ensure any skin and bones are removed. This amount is roughly equivalent to two medium salmon fillets.
- Freshly Cooked Salmon: You can quickly bake or pan-sear two 6-7 ounce salmon fillets specifically for this recipe. Season simply with salt, pepper, and perhaps a little olive oil or lemon juice before cooking. Let it cool completely before flaking.
- Ripe Avocados: 2 medium Hass avocados. They should yield slightly to gentle pressure but not be mushy. The ripeness is key to the creamy texture.
- Binder/Creaminess: 1/4 cup (about 60g) plain Greek yogurt (full-fat or low-fat) OR 1/4 cup good quality mayonnaise. You can also use a combination (e.g., 2 tablespoons of each). For a dairy-free option, use a vegan mayo or rely solely on the avocado, perhaps adding a drizzle of extra virgin olive oil.
- Acidity: 2 tablespoons fresh lemon juice. Lime juice can also be used. This brightens the flavors and helps slow avocado browning.
- Crunch & Flavor:
- 1/4 cup (about 40g) finely chopped red onion. Shallots can be substituted for a milder flavor. Soaking the chopped onion in cold water for 10 minutes can mellow its intensity if desired.
- 1/4 cup (about 40g) finely chopped celery. Adds essential crunch and freshness.
- Fresh Herbs: 2 tablespoons finely chopped fresh dill. This is classic with salmon. You can also add or substitute 1-2 tablespoons of chopped fresh parsley or chives.
- Seasoning:
- 1/2 teaspoon sea salt, or more to taste.
- 1/4 teaspoon black pepper, freshly ground, or more to taste.
- Optional Flavor Boosters:
- 1 teaspoon Dijon mustard (adds a tangy depth).
- 1 tablespoon capers, rinsed and roughly chopped (adds a briny pop).
- A pinch of red pepper flakes (for a subtle kick).
For Assembling the Sandwiches:
- Bread: 8 slices of your favorite bread. Sourdough, whole wheat, rye, multigrain, ciabatta, or even croissants work well. Gluten-free bread is also a great option.
- Optional Toppings:
- Lettuce leaves (Butter lettuce, romaine, or arugula)
- Thinly sliced ripe tomatoes
- Cucumber slices
- Alfalfa or broccoli sprouts
Instructions
- Prepare the Salmon:
- If using canned salmon: Open the cans and drain them extremely well. Press out any excess liquid. Flake the salmon into a medium-sized mixing bowl, removing any skin or large bones if desired (though small, soft bones are edible and add calcium).
- If using leftover or freshly cooked salmon: Ensure the salmon is cool. Gently flake it into the mixing bowl using two forks, discarding any skin or pin bones. Aim for bite-sized flakes, not mush.
- Prepare the Avocado:
- Cut the avocados in half lengthwise around the pit. Twist the halves to separate them. Carefully remove the pit (you can strike it gently with a sharp knife and twist to remove it, or scoop it out with a spoon).
- Scoop the avocado flesh out of the skin and add it to the bowl with the salmon.
- You can either mash the avocado roughly with a fork directly in the bowl before adding other ingredients, or dice it into small (about 1/2-inch) cubes if you prefer distinct avocado pieces. If dicing, add it after mixing the other wet ingredients to minimize excessive mashing.
- Add Wet Ingredients and Aromatics:
- Add the Greek yogurt and/or mayonnaise, fresh lemon juice, finely chopped red onion, and finely chopped celery to the bowl with the salmon and avocado.
- If using optional ingredients like Dijon mustard or capers, add them now.
- Add Herbs and Seasoning:
- Sprinkle the chopped fresh dill (and/or parsley/chives), sea salt, and freshly ground black pepper over the mixture. Add red pepper flakes if using.
- Gently Mix:
- Using a fork or a rubber spatula, gently fold all the ingredients together until just combined. Be careful not to overmix, especially if you diced the avocado or want distinct salmon flakes. The goal is a cohesive salad, not a paste.
- Taste and Adjust:
- Give the salad a taste. Does it need more salt? More pepper? A bigger squeeze of lemon juice for brightness? More herbs? Adjust the seasonings according to your preference. This is the crucial step for perfect flavor.
- Chill (Optional but Recommended):
- For the best flavor development, cover the bowl tightly (press plastic wrap directly onto the surface of the salad to minimize air contact and browning) and refrigerate for at least 15-30 minutes. This allows the flavors to meld together.
- Prepare the Bread:
- While the salad chills (or just before serving), prepare your bread. Toasting the bread slices adds a lovely textural contrast to the creamy salad and helps prevent the sandwich from becoming soggy too quickly. You can toast them in a toaster, under the broiler, or on a grill pan.
- Assemble the Sandwiches:
- Lay out the toasted bread slices.
- If using, place lettuce leaves on the bottom slices of bread. This also acts as a barrier to prevent sogginess.
- Spoon a generous amount of the Salmon Avocado Salad onto the lettuce-lined (or plain) bottom bread slices. Spread it evenly.
- Add any other desired toppings like tomato slices or sprouts.
- Place the top slices of bread onto the filling.
- Serve:
- Slice the sandwiches in half diagonally (it just tastes better, right?) and serve immediately for the best texture and minimal avocado browning.
Nutrition
- Serving Size: One Normal Portion
- Calories: 450-550
- Sodium: 500-800mg
- Fat: 25-35g
- Saturated Fat: 5-8g
- Carbohydrates: 25-35g
- Fiber: 6-10g
- Protein: 25-35g