Best 7 Wasabi Mayo Salmon And Avocado Sandwich Recipes

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Are you ready to tantalize your taste buds with a culinary journey that seamlessly blends the piquant heat of wasabi and the creamy richness of mayonnaise, all while enjoying the delicate texture of salmon and the velvety smoothness of avocado? This extraordinary recipe for a wasabi mayo salmon and avocado sandwich will take you on a flavor adventure like no other. Dive into the world of culinary excellence, where each ingredient plays a vital role in creating a symphony of flavors that will leave you craving more.

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

OPEN-FACED SALMON SANDWICHES WITH AVOCADO-WASABI SPREAD



Open-Faced Salmon Sandwiches with Avocado-Wasabi Spread image

Rich in beneficial omega-3 fatty acids, wild salmon is poached to preserve its texture; served on a whole-wheat baguette with creamy avocado-wasabi spread, the flaked fish is showered with radish sprouts.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 9

1/4 cup plus 3/4 teaspoon fresh lemon juice
1 celery stalk
2 sprigs fresh flat-leaf parsley
Sea salt or coarse salt
1 wild salmon fillet (about 1 pound and 1 inch thick), skin on
1 ripe avocado, halved, pitted, and peeled
1 tablespoon wasabi powder, mixed with 1 tablespoon lukewarm water
1 whole-wheat baguette (about 21 inches long)
Radish or sunflower sprouts

Steps:

  • Fill a saucepan wide enough to hold salmon with 2 1/2 inches cold water. Stir in 1/4 cup lemon juice, the celery, parsley, and 2 teaspoons salt. Bring to a boil; reduce heat. Add salmon, skin side down. Cover, and simmer until salmon is just cooked through, 10 to 12 minutes. Transfer salmon to a plate, and let cool 20 minutes. Discard poaching liquid. Flake salmon into large pieces.
  • Put avocado, wasabi paste, and remaining 3/4 teaspoon lemon juice into a food processor, and season with salt; puree. Transfer to a small bowl, and cover tightly with plastic wrap, pressing wrap directly onto the surface. Refrigerate until ready to use (up to 30 minutes).
  • Preheat oven to 425 degrees. Cut baguette in half crosswise, and trim crust from sides; cut each half lengthwise into three 1/2-inch-thick slices. Arrange, flat side down, in a single layer on a baking sheet. Toast in oven until lightly golden, about 7 minutes. Let cool 10 minutes. Spread each bread slice with about 2 tablespoons avocado-wasabi mixture, and top with salmon and sprouts.

Nutrition Facts : Calories 215 g, Cholesterol 42 g, Fiber 4 g, Protein 18 g, SaturatedFat 2 g, Sodium 199 g

WASABI MAYO SALMON



Wasabi Mayo Salmon image

This spicy salmon fillet may be grilled, smoked with apple chips, or roasted in the oven.

Provided by LESLEYB

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Baked Salmon Recipes

Time 30m

Yield 8

Number Of Ingredients 4

1 (3 pound) salmon fillet
1 cup mayonnaise
1 tablespoon wasabi powder
1 (8 ounce) bag Yukon gold potato chips, crushed

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • In a small bowl, mix together the mayonnaise and wasabi powder. Place the salmon on a greased baking tray, skin side down. Spread the mayonnaise mixture evenly over the top. Press crushed potato chips into the mayonnaise.
  • Bake for 20 minutes in the preheated oven, or until fish flakes with a fork.

Nutrition Facts : Calories 661.8 calories, Carbohydrate 15.4 g, Cholesterol 109.6 mg, Fat 50.7 g, Fiber 1.4 g, Protein 35.6 g, SaturatedFat 10 g, Sodium 406 mg, Sugar 0.4 g

SESAME SALMON WITH WASABI MAYO



Sesame Salmon with Wasabi Mayo image

I created this recipe to mimic the flavors of sushi. It's remarkably simple and turns out well every time. -Carolyn Ketchum, Wakefield, Massachusetts

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 10

2 tablespoons butter, melted
3 tablespoons sesame oil, divided
1 salmon fillet (2 pounds)
1/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup mayonnaise
1-1/2 teaspoons lemon juice
1 teaspoon prepared wasabi
4 green onions, chopped
2 tablespoons sesame seeds, toasted

Steps:

  • Drizzle butter and 2 tablespoons oil into a 13x9-in. baking dish; tilt to coat bottom. Place salmon in dish; brush with remaining oil and sprinkle with salt and pepper., Bake, uncovered, at 425° until fish just begins to flake easily with a fork, 18-22 minutes. Meanwhile, combine the mayonnaise, lemon juice and wasabi. Sprinkle salmon with onions and sesame seeds. Serve with sauce.

Nutrition Facts : Calories 439 calories, Fat 36g fat (8g saturated fat), Cholesterol 90mg cholesterol, Sodium 302mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 26g protein.

WASABI MAYONNAISE SAUCE



Wasabi Mayonnaise Sauce image

A nice simple sauce that's great on salmon. (It only has 3 ingredients to!)

Provided by CHEFJR

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 5m

Yield 4

Number Of Ingredients 3

½ tablespoon wasabi powder
1 teaspoon water
3 tablespoons mayonnaise

Steps:

  • In a small bowl, mix wasabi powder and water to form a paste. Let sit for 1 minute, then add mayonnaise.

Nutrition Facts : Calories 44.7 calories, Carbohydrate 3 g, Cholesterol 2.9 mg, Fat 3.7 g, Fiber 0.2 g, Protein 0.1 g, SaturatedFat 0.5 g, Sodium 80.1 mg, Sugar 0.7 g

SMOKED SALMON WITH AVOCADO AND WASABI CREAM CHEESE FINGER SANWICHES



Smoked Salmon with Avocado and Wasabi Cream Cheese Finger Sanwiches image

This is a fun take on my favorite kind of sushi: salmon and avocado with a healthy dose of wasabi. I keep it open-faced here so you can see how pretty the insides look and so as not to cover up the succulence of the ingredients with too much bread.

Provided by Dave Lieberman

Categories     appetizer

Time 15m

Yield 24 pieces

Number Of Ingredients 6

3 tablespoons wasabi paste, or to taste
1/3 cup cream cheese, at room temperature
24 party pumpernickel bread slices
1 ripe Hass avocado
1/2 lemon
16 ounces smoked salmon, thinly sliced

Steps:

  • Mix the wasabi with the cream cheese in a small bowl. Spread the bread slices with a thin, even layer of the mixture.
  • Cut the avocado in half lengthwise and twist the 2 halves apart and remove the pit. Use a spoon to remove the avocado flesh in 1 piece. Slice each avocado half in 1/8-inch slices. Place the avocado slices in a bowl and squeeze juice from 1/2 lemon over avocado slices and toss gently.
  • Cover each bread slice with a single layer of avocado slices. Top with a piece of salmon. Serve as soon as possible.

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.

ASIAN GRILLED SALMON SANDWICH WITH A WASABI MAYO



Asian Grilled Salmon Sandwich With a Wasabi Mayo image

I originally had a version of this sandwich at a small little restaurant in MN on a business trip. They were nice enough to give me the recipe for their marinade and the rest was simple to figure out - and you can't believe what they charged for it. It is very quick and easy to make, especially on the grill for a perfect summertime light and healthy meal. A bit of a kick from from the wasabi and the cool flavors from the cucumber and onions are perfect with the Asian marinated salmon. Make sure to use a good roll, either a ciabatta or baguette are perfect for this sandwich. Serve with a light citrus salad or an Asian coleslaw.

Provided by SarasotaCook

Categories     Lunch/Snacks

Time 30m

Yield 4 large sandwiches, 4 serving(s)

Number Of Ingredients 16

1 -1 1/2 lb salmon (you want 4 nice fillets that will fit the size of the rolls you are using)
1/2 cup soy sauce
2 tablespoons olive oil
2 teaspoons garlic, minced
4 tablespoons fresh ginger, minced (2 teaspoons ground ginger)
pepper
1 1/2 cups cucumbers, peeled, cut in half lengthwise and then thin sliced (I prefer seedless, if you use a "regular" cucumber, I lightly de-seed)
1 cup onion, thin sliced (I cut my onion in quarters and then thin slice)
1/2 cup rice wine vinegar (white wine vinegar would be a descent substitute)
1/2 teaspoon sugar, to taste (See NOTE below)
4 teaspoons wasabi powder (I use wasabi paste so there would be no need for the water, but the powder works just as well)
4 teaspoons water
1 cup mayonnaise
4 ciabatta rolls (2-4 small baguettes is also a nice alternative, a hearty Italian or rustic roll is also a great subs)
arugula
tomatoes, slices (optional)

Steps:

  • Mayonnaise -- Whether you use the paste or use the powder, both work well. Using the powder, just mix the powder and water together to make a paste and then add to the mayonnaise. Put in the refrigerator until ready to use. This can easily be made well in advance.
  • Salmon Marinade -- I like this to marinade 1-2 hours, but not much longer; even 30 minutes would give you a nice flavor. Mix the soy sauce, olive oil, ginger and garlic in a large baggie and add the salmon. Seal the bag and toss well to coat all the salmon. Just let it marinade.
  • Cucumbers and Onions -- In a small bowl, add the cucumbers, onions and the rice wine vinegar. NOTE: Some like the onions and cucumbers a bit sweeter so just add a bit of sugar. Also, if you use white wine vinegar vs rice wine vinegar, it isn't as sweet, so you may want to add a bit more sugar to sweeten it. Just let them set at room temperature as the salmon marinates. These also can be done ahead of time. They would be fine made the day before.
  • Grilling -- First, make sure to take the salmon out of refrigerator to take the chill off. As I mentioned, this is really best made on the outside grill, but even a inside grill pan would be fine. If you don't have either, just use a saute pan. Season your grill or pan with a little nonstick spray and bring to medium high to high heat. Make sure to also season your salmon with a little pepper and grill on each side 4-5 minutes. I prefer to put the flesh side down first and then flip it over, brush with some of the marinade and continue to cook another 4-5 minutes. You want the salmon to be fork tender. Remove from the grill and set to the side as you put your sandwiches together. Simply use a fork and pull the fillet off the skin.
  • Rolls -- As the sandwich is grilling, I like to lightly toast the rolls. No need for butter or oil.
  • Sandwich -- Spread a little of the wasabi mayo on each of the rolls (top and bottom), then add the arugula, salmon and finish with the cucumber onion salad.
  • Serve -- Serve with some Asian slaw or a nice fresh citrus salad. This is a hearty sandwich and it is a great lunch sandwich or even a great light dinner. ENJOY!
  • Note: If you have any of the cucumbers left over. They will stay a few days in your fridge just fine and they are great on roast beef, ham, chicken sandwiches or are wonderful over grilled fish. Or toss with some romaine and some other fresh ingredients for a nice kick to your salad.

Nutrition Facts : Calories 485.1, Fat 31.5, SaturatedFat 4.8, Cholesterol 67.4, Sodium 2517.2, Carbohydrate 23.2, Fiber 1.3, Sugar 7.4, Protein 28.4

Tips:

  • For the freshest flavor, use ripe avocados that yield to gentle pressure.
  • Use high-quality mayonnaise to ensure a smooth and creamy sauce.
  • Sriracha adds a nice spicy kick, but you can adjust the amount to suit your taste.
  • If you don't have a grill, you can cook the salmon in a pan over medium heat for about 5 minutes per side, or until cooked through.
  • Serve the sandwiches immediately for the best flavor and texture.

Conclusion:

This wasabi mayo salmon and avocado sandwich is a delicious and satisfying meal that is perfect for a quick lunch or dinner. The combination of flavors and textures is sure to please everyone at the table. With its zesty wasabi mayo, flaky salmon, and creamy avocado, this sandwich is a true culinary delight. Whether you are looking for a new recipe to impress your friends or simply want to enjoy a tasty and nutritious meal, this wasabi mayo salmon and avocado sandwich is sure to hit the spot. So next time you are in need of a quick and easy meal, give this recipe a try. You won't be disappointed!

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