What self-respectin’ cuisine connoisseur doesn’t love a simple avocado toast? Truth be told, what spawned from a repurposed refrigerator leftover has blossomed into a regular snack here at The Brigham Bungalow. A play on the traditional recipe, this salmon avocado toast is sumptuously rich, filling and packs a a bit of a spicy kick.
In just shy of a year’s time I’ve turned total Trader Joe’s convert, regularly stocking up on basic and nutritious proteins—salmon and chicken mostly—veggies, and starches for quick and easy, lemon squeezy baked dinners ready in 30-minutes of less. For instance, my Crispy Baked Salmon dish!
With a few leftover fillets in the fridge and a hankering to whip up sumthin’ fresh, this light, yet satisfying Salmon Avocado Toast recipe was born.
Whether the salmon’s leftover or baked fresh, this simple, healthy lunch recipe is just delicious. Prepare in advance for on-the-go work lunches or keep a bulk stash for stay-at-home luncheons with your better half. Served warm or cold, this versatile and simple avocado toast will not disappoint! 🐟
Salmon Avocado Toast
Makes three to four servings
3 salmon fillets, baked
2 tbsp. sriracha
3 tbsp. mayonnaise
¼ tsp. salt
1 avocado
Cilantro, to garnish
Portuguese bread
Spices, if baking
cumin
chili powder
salt and pepper
olive oil
If baking fresh, preheat oven to 425℉. On a baking sheet, season salmon fillet with olive oil, salt, pepper chili powder and cumin. Cook for 25 minutes and let rest until partially cooled. Remove salmon skins prior to mixing.
Combine all ingredients into a mixing bowl. Smash avocados with a fork and mix thoroughly. Toast or char portuguese bread over an open flame. Slather mixture onto bread with a fork and generously garnish with cilantro.
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