Asian Avocado Aioli with Salmon Fillets


  • 1 large Chilean Hass avocado, halved, pitted, and peeled
  • 2 tablespoons rice vinegar
  • 1 (1 inch) piece fresh ginger root, peeled and grated
  • 1/2 teaspoon salt
  • 3 tablespoons cilantro, chopped
  • 4 (4 ounce) fillets wild salmon or halibut
  • 3 tablespoons olive oil, divided
  • 4 (1/2 inch thick) slices rustic bread
  • 1 1/3 cups arugula, rinsed and chilled
  • 2 teaspoons hoisin sauce
  • 2 teaspoons sesame seed, toasted (optional)


Asian Flavors And Avocado Play Well Together In This Open Faced Sandwich. Instead Of Arugula You Can Use Mixed Baby Greens. And You Can Replace The Fish Fillet With A Steak Or Burger. For A Variation, Try The Aioli Over Cooked Shrimp Or Crab.

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