Best 3 Salmon And Guacamole Sandwiches Recipes

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The alluring combination of flavors and textures found in salmon and guacamole sandwiches has captured the hearts of food enthusiasts everywhere. These delectable treats offer a perfect balance between the rich, oily taste of salmon and the creamy, tangy goodness of guacamole. Whether you prefer a classic preparation or a more adventurous twist, there's a recipe out there to tantalize your taste buds and leave you craving more. Explore a world of culinary delight as we uncover the secrets behind crafting the ultimate salmon and guacamole sandwich.

Check out the recipes below so you can choose the best recipe for yourself!

OPEN-FACE SALMON AND AVOCADO SANDWICHES



Open-Face Salmon and Avocado Sandwiches image

This is my version of smorrebrod, which is a Scandinavian open-faced sandwich, and translates to "buttered bread," so what's not to like? It can be topped with anything from cold cuts, pieces of meat or fish, cheese, spreads...all that good stuff. Mmm!

Provided by Molly Yeh

Time 30m

Yield 4 servings

Number Of Ingredients 14

Unsalted butter, for cooking
Four 1-inch-thick slices rye bread
1/2 cup sour cream
2 tablespoons chopped preserved lemon
Freshly ground black pepper
2 avocados, sliced
Flaky salt or coarse kosher salt
4 ounces smoked salmon
2 radishes, thinly sliced
4 cornichons, sliced
Crushed red pepper, optional
Handful chopped fresh chives or dill
Sesame seeds (I like a mix of black and white sesame seeds), for sprinkling
Lemon wedges, for serving

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!

SALMON AND AVOCADO SANDWICHES



Salmon and Avocado Sandwiches image

What a great play of flavors - fresh salmon, fresh lime, smoked salmon, avocado and a bit of onion and tomato for back up all come together for a wonderfully messy, lush sandwich. Sandwiches and bruschette are a great way to serve salmon left over from the night before. Excerpted from Simply Salmon by James Peterson.

Provided by SmHerndon

Categories     Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

8 slices crusty French bread (or bruschette)
butter or extra virgin olive oil
4 salmon fillets, 1/4- to 1/2-inch thick (broiled, sauteed, or grilled)
salt
pepper
4 slices cold-smoked salmon (optional)
8 slices red onions
8 slices ripe tomatoes
4 pieces lettuce, preferably a crunchy variety such as romaine
1 ripe avocado, preferably Hass, peeled, pitted, and sliced
1/2 lime

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.

SALMON CLUB SANDWICH



Salmon club sandwich image

Layer toasted bread with hot smoked salmon, rocket, avocado and mayo for an indulgent triple-decker sandwich

Provided by Good Food team

Categories     Lunch

Time 10m

Number Of Ingredients 7

1 ½ tbsp light mayonnaise
zest ½ lemon , plus a squeeze of juice
3 slices wholemeal bread
½ avocado , sliced
2 radishes , thinly sliced
1 hot-smoked salmon fillet, flaked into large chunks
small handful rocket

Steps:

  • In a small bowl, mix together the mayonnaise, lemon zest and juice, and some seasoning. Toast the bread, then spread 2 slices with the lemon mayo. Top the first slice with the radishes and avocado, then top with the second slice, followed by the salmon and a bit of rocket. Top with the remaining slice of toast and secure with cocktail sticks, if you like. Halve the sandwich and serve with the remaining rocket on the side.

Nutrition Facts : Calories 450 calories, Fat 25 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 3 grams sugar, Fiber 7 grams fiber, Protein 28 grams protein, Sodium 5.1 milligram of sodium

Tips:

  • Use fresh ingredients for the best flavor. This includes ripe avocados, fresh salmon, and crisp vegetables.
  • Don't overcook the salmon. Salmon is a delicate fish that can easily become dry and tough if it's overcooked. Cook it just until it's opaque in the center, about 4-5 minutes per side.
  • Make sure the guacamole is creamy and smooth. Use a food processor or blender to achieve the desired consistency.
  • Season the guacamole to taste. Add salt, pepper, lime juice, and cilantro to taste.
  • Use a sturdy bread that can hold up to the fillings. A hearty whole-wheat bread or a sourdough baguette are both good options.
  • Toast the bread before assembling the sandwiches. This will help to prevent the bread from getting soggy.
  • Layer the fillings on the bread in the order that you like them. Be sure to add plenty of guacamole and salmon!
  • Serve the sandwiches immediately, or wrap them tightly and refrigerate them for later.

Conclusion:

Salmon and guacamole sandwiches are a delicious and healthy meal that can be enjoyed for lunch or dinner. They're also a great way to use up leftover salmon. With just a few simple ingredients, you can make a delicious and satisfying sandwich that's perfect for any occasion.

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