Open-Faced Salmon Sandwiches with Avocado-Wasabi Spread
- 1/4 cup plus 3/4 teaspoon fresh lemon juice
- 1 celery stalk
- 2 sprigs fresh flat-leaf parsley
- Sea salt or coarse salt
- 1 wild salmon fillet (about 1 pound and 1 inch thick), skin on
- 1 ripe avocado, halved, pitted, and peeled
- 1 tablespoon wasabi powder, mixed with 1 tablespoon lukewarm water
- 1 whole-wheat baguette (about 21 inches long)
- Radish or sunflower sprouts
Fill a saucepan wide enough to hold salmon with 2 1/2 inches cold water. Stir in 1/4 cup lemon juice, the celery, parsley, and 2 teaspoons salt. Bring to a boil; reduce heat. Add salmon, skin side down. Cover, and simmer until salmon is just cooked through, 10 to 12 minutes. Transfer salmon to a plate, and let cool 20 minutes. Discard poaching liquid. Flake salmon into large pieces.
Put avocado, wasabi paste, and remaining 3/4 teaspoon lemon juice into a food processor, and season with salt; puree. Transfer to a small bowl, and cover tightly with plastic wrap, pressing wrap directly onto the surface. Refrigerate until ready to use (up to 30 minutes).
Preheat oven to 425 degrees. Cut baguette in half crosswise, and trim crust from sides; cut each half lengthwise into three 1/2-inch-thick slices. Arrange, flat side down, in a single layer on a baking sheet. Toast in oven until lightly golden, about 7 minutes. Let cool 10 minutes. Spread each bread slice with about 2 tablespoons avocado-wasabi mixture, and top with salmon and sprouts.