Salmon and Guacamole Sandwiches

Name: Salmon and Guacamole Sandwiches
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Cuisine: Mexican
Ingredients: 227 grams slices applewood-smoked bacon; 2 ripe avocados, seeded and peeled; 1 leave Baby arugula; 4 individual ciabatta rolls; 1 teaspoon minced garlic; 1 Tbsp jalapeno pepper, seeded and minced; 4 servings Kosher salt and freshly ground black pepper; 59 milliliters freshly squeezed lime juice (2 limes); 4 servings Good olive oil; 59 milliliters minced red onion; 680 grams salmon fillets, skin on; 4 scallions, white and green parts, chopped

Salmon and Guacamole Sandwiches might be just the main course you are searching for. This dairy free recipe serves 4. One serving contains 901 calories, 48g of protein, and 62g of fat. This recipe is typical of Mexican cuisine. If you have applewood-smoked bacon, jalapeno pepper, scallions, and a few other ingredients on hand, you can make it. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes approximately 1 hour and 15 minutes.

Instructions

Watch how to make this recipe.

Preheat the oven to 400 degrees.

Equipment you will use

Oven

Place a baking rack on a sheet pan and lay the bacon on the rack. Roast for 15 to 20 minutes, until browned.

Ingredients you will need

Bacon

Equipment you will use

Frying Pan

Remove to a plate lined with paper towels.

Equipment you will use

Paper Towels

Meanwhile, prepare the guacamole.

Ingredients you will need

Guacamole

Place the avocados, lime juice, scallions, red onion, jalapeno pepper, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper in a mixing bowl and mash roughly together with a fork. Taste for seasoning; it should be very highly seasoned. Set aside.

Ingredients you will need

Jalapeno Pepper

Lime Juice

Red Onion

Green Onions

Seasoning

Avocado

Garlic

Pepper

Salt

Equipment you will use

Mixing Bowl

When the bacon is done, heat a dry cast-iron skillet over high heat for 5 minutes. Pat the salmon fillets dry with paper towels, brush them all over -- top and bottom -- with olive oil, and sprinkle generously with salt and pepper.

Ingredients you will need

Salt And Pepper

Salmon Fillets

Olive Oil

Bacon

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Paper Towels

Frying Pan

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.

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Frying Pan

Spatula

Transfer the skillet to the oven for 2 minutes (time it carefully!).

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Frying Pan

Oven

Remove the salmon to a plate and cover it tightly with aluminum foil. Allow it to rest for 10 minutes.

Ingredients you will need

Salmon

Equipment you will use

Aluminum Foil

While the salmon rests, cut the ciabatta rolls in half crosswise, place them cut side up on a sheet pan, and toast in the oven for 5 to 10 minutes, until lightly toasted.

Ingredients you will need

Ciabatta Roll

Salmon

Toast

Equipment you will use

Oven

Frying Pan

To assemble the sandwiches, place the bottoms of the ciabatta rolls on a board and spread each with 2 rounded tablespoons of guacamole.

Ingredients you will need

Ciabatta Roll

Guacamole

Spread

Remove the skin from the salmon fillets, cut each fillet in half crosswise, and place both halves on top of the guacamole.

Ingredients you will need

Salmon Fillets

Guacamole

Add 2 slices of bacon, a handful of arugula, and a sprinkling of salt.

Ingredients you will need

Arugula

Bacon

Salt

Spread another rounded tablespoon of guacamole on the underside of the top bread and place on top. Continue arranging all the sandwiches.

Ingredients you will need

Guacamole

Spread

Bread

Cut each sandwich in half diagonally and serve warm or at room temperature.

Equipment

Ingredients

Servings:

227grams

slices applewood-smoked bacon 2

ripe avocados, seeded and peeled 1leave

Baby arugula 4

individual ciabatta rolls 1teaspoon

minced garlic 1Tbsp

jalapeno pepper, seeded and minced 4servings

Kosher salt and freshly ground black pepper 59milliliters

freshly squeezed lime juice (2 limes)4servings

Good olive oil 59milliliters

minced red onion 680grams

salmon fillets, skin on 4

scallions, white and green parts, chopped

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon on the menu? Try pairing with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Tenuta di Nozzole Le Bruniche Chardonnay with a 4.4 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.