Grilled Fish Sandwiches with Avocado Spread
Rate this recipe
4.7/5
(6 Votes)
Ingredients
- 1 avocado, halved, seeded, and peeled
- 1/3 cup olive oil
- 2 tablespoons lemon juice
- 4 teaspoons Dijon-style mustard
- 2 teaspoons sugar
- 4 3 - 4 ounces skinless, boneless salmon fillets
- 2 tablespoons butter, melted
- 1/2 teaspoon sea salt or kosher salt
- 1/2 teaspoon salt-free lemon pepper seasoning
- 4 onion buns, split
- 1 small fennel bulb, cored and thinly sliced, about 3/4 cup
- 1 orange, peeled, halved, and thinly sliced
Details
Servings 4
Adapted from bhg.com
Preparation
Step 1
1. For Avocado Spread, in a blender combine avocado, olive oil, lemon juice,
2 Tbsp. water, mustard, and sugar. Cover and blend until smooth; set aside.
2. Rinse fish; pat dry. Brush both sides with melted butter and sprinkle with sea salt and lemon pepper.
3. For a charcoal or gas grill, grill salmon on the greased rack of a covered grill directly over medium heat for 3 to 4 minutes per side or until fish flakes easily with a fork. Grill buns, cut sides down, until toasted, about 1 minute.
4. Serve salmon on buns with Avocado Spread and fennel and orange slices.
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