Asian Avocado Aioli with Salmon Fillets Recipe -
Asian Avocado Aioli with Salmon Fillets Recipe

Asian Avocado Aioli with Salmon Fillets

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"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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Original recipe makes 4 servings Change Servings


  1. In a medium bowl, combine avocado, vinegar, ginger and salt. Mash with fork. Stir in cilantro. Cover tightly by pressing plastic wrap directly on to the surface of the aioli to prevent discoloration. Set aside while grilling salmon.
  2. Brush salmon or halibut fillets with 2 tablespoons of the olive oil. Grill or broil for 3 to 4 minutes per side, turning once.
  3. Brush remaining olive oil on bread slices and grill or toast.
  4. Arrange half cup arugula on each toast slice. Top with salmon fillet and one quarter of the avocado aioli. Drizzle with hoisin sauce and sprinkle with toasted sesame seed.
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Oct 19, 2009

I liked the Avocado Aioli but not with the salmon. Would use the Aioli on toast or crackers.

Sep 27, 2010

I used 1.5 tsp ground ginger since I didn't have fresh on hand. I used halibut and broiled, coating the fish with sesame oil instead of olive. I served the fish topped with the aioli, hoisin, and seeds as directed. I skipped the lettuce and bread. My fish was cooked perfectly and I thought the dish was good. My hubby had a thicker piece and it needed to go back in the broiler -- topping and all -- for a a couple more minutes. He said that it was good before but phenomenal after the topping was broiled. He said with the broiled topping, it is 5 stars.


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  • Calories
  • 454 kcal
  • 23%
  • Carbohydrates
  • 22.3 g
  • 7%
  • Cholesterol
  • 50 mg
  • 17%
  • Fat
  • 28.4 g
  • 44%
  • Fiber
  • 5.8 g
  • 23%
  • Protein
  • 28.8 g
  • 58%
  • Sodium
  • 551 mg
  • 22%

* Percent Daily Values are based on a 2,000 calorie diet.

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