It’s Cyber Monday! From Target to Ulta, here are the deals you need to know about now

Salmon Crostini with Avocado and Mint
Nathan Congleton / TODAY
print recipe
(31 rated)
Cook time:
Prep time:

This is how you can turn avocado toast into a meal – by adding cooked, flaked salmon [**LINK Roasted Salmon with Lime and Fennel LINK**]. The quick-pickled onion, ready in minutes, adds a bright fresh flavor and a little bit of crunch.

Technique tip: Assemble right before serving or the crostini will get soggy. Swap option: You can substitute any soft leafy herb (such as basil, cilantro or dill) for the mint.


    • 1/3 cup thinly sliced red onion or shallot
    • 1 pinch sugar
    • Kosher salt, as needed
    • 1 tablespoon red wine vinegar
    • 4 slices country bread, toasted
    • Extra virgin olive oil, as needed
    • 2 avocados, halved, pitted and sliced
    • Two 6- to 8-ounce cooked salmon filets
    • Fresh lime juice, as needed
    • Flaky sea salt, as needed
    • 2 tablespoons chopped mint


1. In a medium bowl, stir together red onion, sugar, a pinch of salt and vinegar. Let it at least 10 minutes, while you prepare crostini.

2. Arrange 1 slice of bread on a serving plate and drizzle wit olive oil. Scoop out half an avocado and spread slices on the bread, mashing a little. Sprinkle with salt to taste.

3. Flake half of a salmon filet with a fork, then transfer on top of avocado. Drizzle with more oil, and a squeeze of fresh lime juice. Top with a quarter of the pickled red onions. Sprinkle with flaky sea salt, and top with 1/2 tablespoon mint.

4. Repeat with remaining bread and toppings. Serve immediately.

Related video

Closed Captioning
apply | reset x

Make-ahead Monday: Whip up salmon 3 ways

Play Video - 3:51