Recipe by Chileanavocados.org
"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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Chilean Hass avocado, halved, pitted, and peeled
1 (1 inch) piece
fresh ginger root, peeled and grated
4 (4 ounce) fillets
wild salmon or halibut
olive oil, divided
4 (1/2 inch thick) slices
1 1/3 cups
arugula, rinsed and chilled
sesame seed, toasted
I liked the Avocado Aioli but not with the salmon. Would use the Aioli on toast or crackers.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Asian Avocado Aioli with Salmon Fillets
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 256
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