Salmon Club with Avocado Butter

3.29.10 § 3 Comments

You know those nights when you are way too tired to cook, but you really, really want something good to eat anyway?  This is the sandwich you should make on those nights.

Okay, it does involve a minimal amount of work, but the payoff is so awesome.  This sandwich is YUM-MY.  I promise you, it is fifty times better than it looks in my poorly-taken photograph.

My mom and I discovered this recipe eons ago (I’m actually not sure how long an eon is, but I like the word…so there) in Real Simple magazine.  But believe me, eating it the way the authors intended (as a double-decker) is anything but simple.  Regardless, the combination of flavors is killer and this is one of those meals that I just keep coming back to.   It’s also so easy to make that it is perfect for when you want to eat something that is healthy and tastes good, but you don’t have a ton of time and/or energy.

The avocado butter is a little bit like guacamole in taste, but fresher.  If you don’t have a food processor (it’s on my list of things to get), you can use a small hand blender to make the avocado butter (damn those things are handy).  And unlike guacamole, this stuff won’t get all brown and grody looking if you want to refrigerate it for a few days and repeat this scrumptious meal later in the week.   I try to keep pumpernickel bread in the freezer and always make more than enough salmon so that I can have leftovers at least once.  If you’re really in a hurry, you don’t even have to reheat the salmon on leftover night.  This sandwich is just as good cold.

Salmon Club with Avocado Butter
adapted from Real Simple
makes two sandwiches (plus extra avocado butter)

1 ripe avocado, pitted and peeled
juice from half a lemon
2 tbsp unsalted butter at room temperature
1 tsp fresh oregano leaves
kosher salt
2 8-ounce salmon fillets
4 slices pumpernickel bread, toasted
1½ cups arugula
vegetable cooking spray

Place the avocado, lemon juice, butter, oregano, and ¾ tsp of the salt in a food processor.  Pulse until nearly smooth, about 30 seconds.  Set aside.  If you’re using a hand blender instead of a food processor, just do this in a large mixing bowl.

Place a nonstick skillet over medium heat and coat with vegetable cooking spray.  Sprinkle the salmon with the remaining ½ tsp salt and cook until opaque throughout, about 3 minutes per side.  If you want the salmon to cook faster, break it up into smaller pieces.  It’s ok, you’ll probably break it up when assembling the sandwich anyway.  Transfer the cooked salmon to a plate.

Spread a generous amount of avocado butter on each slice of bread.  Place arugula on two pieces of the bread and top this with the cooked salmon.  You may have some salmon left over.  (You’ll probably have extra avocado butter too, just use them to make another sandwich tomorrow.)  Finish the sandwiches with the other two pieces of bread (duh).  Enjoy!

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