Grilled Fish Sandwiches with Avocado Spread

By courtneyepowell

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.