SALMON AND AVOCADO BRUSCHETTA
Use left-over salmon for a delicious, quick dinner!
Makes 4 generous sandwiches
8 slices crusty French bread
Extra-virgin olive oil
4 broiled, sautéed, or grilled salmon fillets, 1/4- to 1/2-inch thick
Salt
Pepper
4 thin slices cold-smoked salmon
8 thin slices red onion
8 thin slices ripe tomato
4 pieces lettuce, preferably a crunchy variety such as romaine
1 ripe avocado, preferably Hass, peeled, pitted, and sliced
1/2 lime
Toast the slices of bread. 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 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. |
