Ponzu Salmon and Avocado Toast

Name: Ponzu Salmon and Avocado Toast
Yield: 4 servings
Ingredients: ⅓ cup mayonnaise; 2 Tbsp. sriracha; 2 Tbsp. soy sauce; 1 Tbsp. fresh lime juice; 1 Tbsp. fresh lemon juice, plus more; 3 Persian cucumbers, coarsely chopped; 1 avocado, coarsely chopped; 1 Tbsp. finely chopped pickled ginger; Kosher salt; 4 oz. smoked salmon, torn into bite-size pieces; 4 slices country-style bread, lightly toasted; Toasted sesame seeds and seasoned toasted seaweed snacks (for serving)

Kendra Vaculin4 servingsSource

breakfast brunch lunch dinner main easy quick weeknight meals toast avocado smoked salmon cucumber dairy-free nut-free

Ingredients

⅓ cup mayonnaise

2 Tbsp. sriracha

2 Tbsp. soy sauce

1 Tbsp. fresh lime juice

1 Tbsp. fresh lemon juice, plus more

3 Persian cucumbers, coarsely chopped

1 avocado, coarsely chopped

1 Tbsp. finely chopped pickled ginger

Kosher salt

4 oz. smoked salmon, torn into bite-size pieces

4 slices country-style bread, lightly toasted

Toasted sesame seeds and seasoned toasted seaweed snacks (for serving)

Method

Mix ⅓ cup mayonnaise and 2 Tbsp. sriracha in a small bowl until well combined; set spicy mayo aside.

Mix 2 Tbsp. soy sauce, 1 Tbsp. fresh lime juice, and 1 Tbsp. fresh lemon juice in another small bowl just to combine, then set ponzu sauce aside.

Place 3 Persian cucumbers, coarsely chopped, 1 avocado, coarsely chopped, and 1 Tbsp. finely chopped pickled ginger in a medium bowl; season with kosher salt. Squeeze a little fresh lemon juice over and toss gently to combine.

Dip 4 oz. smoked salmon, torn into bite-size pieces, in reserved ponzu sauce and add to bowl with cucumber mixture; toss gently just until distributed throughout.

Spread some reserved spicy mayonnaise over 4 slices country-style bread, lightly toasted. Top with salmon mixture and drizzle a small amount of remaining ponzu over. Sprinkle toasted sesame seeds over, then crumble seasoned toasted seaweed snacks on top.