Salmon Club With Avocado Butter

Salmon Club With Avocado Butter
Quentin Bacon
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preparation
15
minutes
cooking
15
minutes
Serves 2

Ingredients

1
ripe avocado, pitted and peeled
juice from half a lemon
2
tablespoons
unsalted butter, at room temperature
1
teaspoon
fresh oregano leaves
kosher salt
vegetable cooking spray
1
8-ounce salmon fillet, sliced into 3/4-inch pieces
6
slices pumpernickel bread, toasted
1 1/2
cups
arugula leaves, loosely packed

Directions

  1. Place the avocado, lemon juice, butter, oregano, and ¾ teaspoon salt in a food processor. Pulse until nearly smooth, about 30 seconds. Set aside.
  2. Place a medium nonstick skillet over medium heat and coat with vegetable cooking spray.
  3. Sprinkle the salmon with the remaining ½ teaspoon salt and cook until opaque throughout, about 3 minutes per side. Transfer to a plate.
  4. Spread half of the avocado butter on two slices of bread and top with half of the salmon and arugula and two slices of bread. Repeat with the remaining ingredients and top with the remaining bread to make two double-decker sandwiches.
Sara Neumeier
July 2004

Nutritional Information

  • Per Serving
  • Calories From Fat 322
  • Fat 36 g
  • Sat Fat 11 g
  • Cholesterol 102 mg
  • Sodium 1,796 mg
  • Protein 35 g
  • Carbohydrate 47 g
  • Sugar 2 g
  • Fiber 12 g
  • Iron 4 mg
  • Calcium 132 mg
What does this mean? See Nutrition 101.

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