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Photo: Quentin Bacon Photo by: Photo: Quentin Bacon

Salmon Club with Avocado Butter

Real Simple AUGUST 2004

  • Yield: Makes 2 sandwiches
  • Prep time: 15 Minutes


  • 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


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.


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Salmon Club with Avocado Butter Recipe