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Open-Faced Salmon Sandwiches with Avocado-Wasabi Spread

  • servings: 6
Photography: Anna Williams




  • 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


  1. Step 1

    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.

  2. Step 2

    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).

  3. Step 3

    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.

Martha Stewart Living, January 2007