asian avocado aioli with salmon fillets
Salmon
Asian Avocado Aioli with Salmon Fillets
Salmon fillets topped with a creamy avocado aioli infused with Asian spices—creamy, bold, and satisfying.
Ingredients
- 1 large chilean hass avocado, halved, pitted, and peeled
- 2 tablespoons rice vinegar
- 1 (1 inch) piece fresh ginger root, peeled and grated
- 1/2 teaspoon salt
- 3 tablespoons cilantro, chopped
- 4 (4 ounce) fillets wild salmon or halibut
- 3 tablespoons olive oil, divided
- 4 (1/2 inch thick) slices rustic bread
- 1 1/3 cups arugula, rinsed and chilled
- 2 teaspoons hoisin sauce 2 teaspoons sesame seed, toasted (optional)
Directions
- In a medium bowl, combine avocado, vinegar, ginger and salt. Mash with fork. Stir in cilantro. Cover tightly by pressing plastic wrap directly on to the surface of the aioli to prevent discoloration. Set aside while grilling salmon.
- Brush salmon or halibut fillets with 2 tablespoons of the olive oil. Grill or broil for 3 to 4 minutes per side, turning once.
- Brush remaining olive oil on bread slices and grill or toast.
- Arrange half cup arugula on each toast slice. Top with salmon fillet and one quarter of the avocado aioli. Drizzle with hoisin sauce and sprinkle with toasted sesame seed.
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