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From The Galley: Grilled Fish Sandwich With Avocado Spread
avocado, halved, seeded, and peeled
cup olive oil
tablespoons lemon juice
teaspoons Dijon-style mustard
3 ounces skinless, boneless salmon fillets
tablespoons butter, melted
teaspoon sea salt or kosher salt
teaspoon salt-free lemon pepper seasoning
onion buns, split
small fennel bulb, cored and thinly sliced, about 3/4 cup
orange, peeled, halved, and thinly sliced
For Avocado Spread, in a blender combine avocado, olive oil, lemon juice, 2 Tbsp. water, mustard, and sugar. Cover and blend until smooth; set aside.
Rinse fish; pat dry. Brush both sides with melted butter and sprinkle with sea salt and lemon pepper.
For a charcoal or gas grill, grill salmon on the greased rack of a covered grill directly over medium heat for 3 to 4 minutes per side or until fish flakes easily with a fork. Grill buns, cut sides down, until toasted, about 1 minute.
Serve salmon on buns with Avocado Spread and fennel and orange slices.