IE 11 is not supported. For an optimal experience visit our site on another browser.

Salmon Crostini with Avocado and Mint

COOK TIME
5 mins
PREP TIME
15 mins
SERVINGS
4
RATE THIS RECIPE
(33)
Nathan Congleton / TODAY
COOK TIME
5 mins
PREP TIME
15 mins
SERVINGS
4
RATE THIS RECIPE
(33)

Ingredients

  • 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
  • Chef notes

    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.

    Preparation

    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.