Easy Avocado Salmon Melt
With no chopping and a just few minutes under the broiler, this easy avocado salmon melt is a perfect comfort food for a blustery day.
We had a snow day last week. Again. While in most winters, snow days are scarce and coveted—even worth shoveling the driveway for, this year they are starting to feel old.
So, clearly, it was time for a meal that is easy, warm and cozy. An Avocado Salmon Melt!
In a recent trip to New York City (stay tuned for the write-up), I had a tuna melt for lunch and that really got the wheels turning. I like tuna—give me sushi or a nice rare tuna steak anytime, but when it comes to sandwiches, salmon is my go-to fish.
But both deliver a healthy dose of healthy Omega-3, so kudos either way.
After my daughter and I shoveled for hours (how does my husband manage to be out of town every major storm…), I knew I needed something super easy. As in I didn’t even want to chop celery or onion or squeeze a lemon. So I tossed in some flavorful ingredients that simply involved unscrewing a jar.
How lazy is that?
At least the mayonnaise, wheat bread and pickle relish were homemade—from an easier day! Then, since I had avocados on hand, I sliced them thinly, topping with my salmon salad and cheddar slices. ‘Cause nothing is too indulgent on a blustery day.
In spring I’ll find a new excuse!
- 1 14.5 ounce can salmon large bones & skin removed
- ¼ cup mayonnaise
- 1 Tablespoon dried minced onion (or a couple Tablespoons fresh chopped onion)
- 1 Tablespoon pickle relish or chopped pickles (or a couple Tablespoons chopped celery and 1 T lemon juice)
- 4 slices whole wheat bread
- 1 avocado, sliced thinly (optional)
- 4 ounces cheddar cheese
- Chopped parsley for garnish (optional)
- Remove skin and large bones from canned salmon. Mix with mayonnaise, dried onion and pickle relish.
- Top the bread slices with avocado slices if using. Spread each slice with ¼ of the salmon mixture, then top with sliced cheddar cheese.
- Broil on a metal pan or aluminum foil until cheese melts. (Always watch food under a broiler carefully as it can burn or catch fire quickly.)
- Top with chopped parsley, if using, and serve immediately.
- Homemade Rose Bath Salts for Valentine’s Day
- NYC in Winter (with a Hotel Room Charcuterie Board)
Oh Inger, I am loving the layer of avocado in this salmon melt sandwich…thanks for the inspiration.
Enjoy the rest of your week!
What a coincidence that my son made something similar to this for himself last night from a salmon fillet I had cooked up for him earlier in the day. He used mozzarella since it was the only cheese he could find that wasn’t American. This looks so good, I’m thinking I need to make myself one right now!! I hope winter takes a little break for you soon!
Ah, they do say great minds think alike! Happy to hear your son will undertake something like this Thao–I should have encouraged my kids to cook more!
Yum! Tinned salmon used to be so cheap here but now it is a luxury. This is my type of lunch.
This is so colourful. And how wonderful to have had a trip to NYC. I haven’t been there for a couple of years and I’ve only ever been there in the height of summer. I’d love to experience New York’s other seasons xx
I am working on my writeup now, so take a look later this week! It was so much fun, you have to give it a try some time!
looks delicious !!
Brilliant use of your cupboard and fridge ingredients! Love it!
Thanks David. I am trying to make life easier without making many taste compromises–so far so good!