Salmon and Avocado Sandwich*
- 2 Sockeye salmon filets, about 4 oz (113 g) each
- 1 ripe avocado
- 1 teaspoon lemon juice
- 1 teaspoon grated lemon zest
- 1 tablespoon diced chives
- 2 poppyseed buns
- 2 tablespoons mayonnaise
- mixed spring greens
For 2 sandwiches
Preheat oven to 400°F/200°C.
Heat a dry cast-iron skillet over high heat for until very hot. Brush the salmon filets all over (top and bottom) with olive oil, and sprinkle generously with salt and pepper. Place the fillets in the skillet skin side up and allow them to cook without disturbing them for 2 minutes exactly. With a metal spatula, carefully turn the fillets and cook for 2 more minutes. Transfer the skillet to the oven for 2 minutes . Remove the salmon to a plate and cover it tightly with aluminum foil. Allow it to rest for 10 minutes.
Meanwhile, peel the avocado and discard the pit. Smash the pulp in a bowl with lemon juice and zest, diced chives, and salt and pepper to taste.
Cut the buns crosswise, place them cut side up on a pan, and toast in the hot oven for 5 to 10 minutes, until lightly toasted.
To assemble the sandwiches, place the bottoms of the buns on a board and spread each with a little bit of mayonnaise and a generous helping of guacamole. Remove the skin from the salmon fillets, cut each fillet in half, and place both halves on top of the bottom half of sandwich. Top with some spring greens and close sandwich. Serve warm or at room temperature.