Prep Time:
10 mins
Servings:
1
Chef notes
I actually don't really enjoy the flavor of reheated, cooked salmon. Instead, I've become obsessed with flaking it over my avocado toast for a little extra protein! Any salmon works, but I especially love using My Mother-In-Law's Iraqi Roasted Salmon leftovers!
Technique tip: Make sure your avocados are ripe but pressing your thumb gently where the stem is. A perfect avocado is slightly soft there.
Swap option: Around Passover, I love serving this combo on matzo!
Ingredients
- 1/2 avocado, peeled and pitted
- 1 tablespoon lemon juice
- 1/4 teaspoon kosher salt
- 1 pinch crushed red pepper flakes
- 1 slice whole-grain bread, toasted
- 1/3 cup leftover salmon, flaked (recipe linked above)
- 1 tablespoon dill fronds
- flaky salt, to garnish
Preparation
In a small bowl, mash the avocado with the lemon juice, salt and crushed red pepper.
Spread the avocado mixture on the toast and top with the salmon and dill fronds. Garnish with flaky salt, then serve.
