Salmon Club with Avocado Butter

Salmon Club with Avocado Butter
Photo by Quentin Bacon


  • 2 tablespoons unsalted butter, at room temperature
  • 1 8-ounce salmon fillet, sliced into 3/4-inch pieces
  • 1 teaspoon fresh oregano leaves
  • 6 slices pumpernickel bread, toasted
  • 1 ripe avocado, pitted and peeled
  • 1 ¼ teaspoons kosher salt
  • 1 ½ cups arugula leaves, loosely packed
  • + 1 more ingredients
    • Juice from half a lemon

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 hea...

View full recipe at My Recipes


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