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Salmon Club with Avocado Butter

Photo: Quentin Bacon
Prep time 15 mins
Yield Makes 2 sandwiches


  • 1 ripe avocado, pitted and peeled
  • Juice from half a lemon
  • 2 tablespoons unsalted butter, at room temperature
  • 1 teaspoon fresh oregano leaves
  • 1 1/4 teaspoons kosher salt
  • 1 8-ounce salmon fillet, sliced into 3/4-inch pieces
  • 6 slices pumpernickel bread, toasted
  • 1 1/2 cups arugula leaves, loosely packed

How to Make It

  1. Place the avocado, lemon juice, butter, oregano, and 3/4 teaspoon

  2. of the salt in a food processor. Pulse until nearly smooth, about

  3. 30 seconds. Set aside.

  4. Place a medium nonstick skillet over medium heat. Coat with

  5. vegetable cooking spray. Sprinkle the salmon with the remaining

  6. salt. Place in heated skillet. Cook until just cooked through,

  7. about 3 minutes per side. Transfer to a plate. Assemble 2

  8. sandwiches, alternating pumper-nickel, avocado butter, salmon, and

  9. arugula, as shown on the previous page. Secure with toothpicks

  10. before serving.