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Grilled Salmon Avocado Toast
These elevated avocado toasts with grilled salmon make a satisfying, easy-to-prepare lunch or dinner. Using Sprouted 3 Grains Sourdough with flax and oatmeal boosts nutrition; grilling the seasoned slices enhances all the flavours.
Preparation time
15 min
Total Time
30 min
Servings
2
Servings
Made with Sourdough Sprouted 3 Grains Bread
Ingredients
- 4 slices Stonemill® Bakehouse Sprouted 3 Grains Sourdough Bread
- 8 oz (250 g) salmon fillets (skin on)
- 1 Tbsp (15 ml) canola oil
- 2 Tbsp (30 ml) everything bagel seasoning
- 1 avocado, halved, pitted, peeled and mashed
- 1 cup (250 ml) arugula
- 1/2 cup herbed cheese spread, crumbled (such as Boursin)
- 1 Tbsp (15 ml) finely chopped fresh chives
- 4 lemon wedges, for serving
Directions
- Preheat grill to medium-high heat; grease grates well.
- Brush salmon with oil. Rub the flesh side with everything bagel seasoning. Transfer salmon to the grill, skin-side down.
- Cook for 7 minutes; carefully flip the salmon. Reduce grill heat to medium. Grill for 3-5 minutes or until salmon is just starting to flake. Let rest for 5 minutes.
- Meanwhile, grill bread slices for 30-60 seconds or until grill-marked and toasted.
- Spread mashed avocado over each toast. Top with arugula and crumbled cheese spread.
- Peel the skin from the salmon. Using a fork, lightly flake the salmon into large chunks. Transfer flaked salmon to the toasts and garnish with chives. Serve with lemon wedges.
Tips: Grilling salmon with the skin on will help keep the fish moist and prevent it from sticking to the grill.
Substitute arugula with watercress, baby greens or sprouts, if desired.
