We’re continuing this summer’s basic millennial avocado toast theme with ponzu-salmon avocado toast. Adapted from Bon Appetit, this simple meal is as if sushi met avocado toast and became dinner. It’s easy, it’s delicious, it’s genius.
- 1/2 cup mayonnaise
- 2 teaspoons chili-garlic sauce
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 tablespoon Meyer lemon juice, plus more
- 1 Armenian or 3 Persian cucumbers, chopped
- 1 avocado, chopped
- 1 tablespoon finely chopped pickled ginger
- Salt
- 4 ounces cold-smoked salmon, torn into bite-size pieces
- 4 slices sourdough bread, toasted
- Toasted sesame seeds and toasted nori seaweed snacks, for serving
- Mix mayonnaise and chili-garlic sauce in a small bowl; set aside.
- Mix soy sauce, lime juice, and 1 tablespoon lemon juice in another small bowl; set ponzu sauce aside.
- Place cucumbers, avocado, and pickled ginger in a medium bowl; season with salt. Squeeze a little lemon juice and toss gently to combine.
- Dip each piece of reserved salmon in ponzu sauce and add to bowl with cucumber mixture; toss gently until just distributed.
- Spread some spicy mayonnaise over each piece of toast. Top with salmon mixture and drizzle a small amount of remaining ponzu over. Sprinkle toast with sesame seeds, then crumble seaweed snacks on top.