Salmon Club with Avocado Butter

Photo: Quentin Bacon

Recipe from

Recipe Time

Prep: 15 Minutes

Ingredients

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

Preparation

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

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

30 seconds. Set aside.

Place a medium nonstick skillet over medium heat. Coat with

vegetable cooking spray. Sprinkle the salmon with the remaining

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

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

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

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

before serving.

Note:

Sara Neumeier,

August 2004