Basil Miso Cream Salmon Avocado Sandwich Recipes

OPEN-FACE SALMON AND AVOCADO SANDWICHES

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!

BASIL MISO CREAM SALMON AVOCADO SANDWICH

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.

RICH, BUT VERY HEALTHY, SALMON WITH MISO CREAM

Steps:

• Skin the salmon if desired and cut in 1 & 1/2 inch square. Season lightly with salt and pepper. Combine soy milk and Miso paste (awase or regular) and blend well.
• Coat the salmon with some flour. Shake off excess flour. Heat some oil in a non-stick frying pan and cook salmon, skin down, until golden on both side.
• Add the white wine, cover and cook until the salmon is done. Put aside and keep warm.
• In the same pan with remaining liquid, add the mixture of soy milk and Miso, heat it over medium heat till desired thickness. Take care not make it too salty! Taste and adjust with some more soy milk id desired.
• Arrange the salmon and vegetable, pour the sauce over and serve. In case you want to reheat the salmon and veggies in the sauce, try not over cook, because the sauce quickly gets thick and salty.

SALMON AND AVOCADO SANDWICHES

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.