Perfectly Delicious Avocado Toast with Poached Salmon

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This avocado toast with poached salmon is absolutely one of my favorite toast! There’s toasted bread, sliced avocado, poached salmon, and a mustard dill sauce!

Honestly, this Avocado Toast with Poached Salmon is perfect for Breakfast, Brunch, Lunch, or an appetizer.

Perfectly Delicious Avocado Toast with Poached Salmon

I cooked the salmon for the avocado toast to a medium rare. I didn’t want to over cook it so it would be dry. The medium rare salmon with the mustardy sauce, the avocado

And that mustard sauce! Oh wow! This sauce takes this avocado toast to a new level! The sauce is sweet and mustardy!

Just look at this salmon. Can you imagine adding this to your Avocado Toast?

It seems everyone is having avocado toast for breakfast these days and that makes me happy! Here’s a little history of Avocado Toast! https://www.washingtonpost.com/news/wonk/wp/2016/05/06/how-the-internet-became-ridiculously-obsessed-with-avocado-toast/

Perfectly Delicious Avocado Toast with Poached Salmon

Here’s the recipe! Bon Appétit!

Perfectly Delicious Avocado Toast with Poached Salmon

This Avocado Toast with poached salmon is absolutely one of my favorite toast! Toasted country bread, sliced avocado, medium rare poached salmon, topped with a sweet mustard dill sauce! 

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Prep Time 10 minutes mins

Cook Time 5 minutes mins

Total Time 15 minutes mins

Course: Appetizer, Breakfast, Lunch, Main Course

Cuisine: American

Ingredients Method

Ingredients

  

For the Poached Salmon

• 1 Lb Salmon filet
• Salt
• 1/2 Cup White wine vinegar
• 1 Shallot, peeled and thinly sliced, or a few slices of onion
• Several sprigs of fresh dill or sprinkle of dried dill
• Fresh parsley
• Fresh ground pepper
• A few slices of lemon

For the Toast

• 2-4 Slices country brear
• 1 Ripe avocado, sliced
• 2 Lemon, quartered
• Salt and pepper
• Poached salmon, sliced or chunked into pieces
• Red onion slices
• Dill fronds for serving

For the Sauce

• 2 Tbsps Dijon Mustard
• 1 Tbsp Honey Mustard
• 1 Tsp Whole-grain Mustard
• 1 1/2 Tbsp Sugar
• 2 1/2 Tbsp White wine
• 2 1/2 Tbsp Olive oil
• 1 1/2 Tbsp Grapeseed oil
• 2 Tbsp Minced fresh dill
• 1/2 Tsp Kosher salt

Method

 

Poaching the salmon

1. Cover and cook 5 to 10 minutes depending on the thickness of the fillet, or to the desired fineness. Do not overlook! I only cook for 5 because I like my salmon medium rare. 
   

Building the Toast

1. Toast the bread and add sliced avocado. Sprinkle with lemon juice, then sprinkle with salt and pepper. 
   
2. Place a slice of salmon, ribboning it out to cover the bread or some chunks. Drizzle with the sauce. Garnish with some red onion, sprinkle with dill fronds, salt and pepper, and serve with extra sauce. 
   

For the sauce

1. Whisk together the Dijon Mustard, honey mustard, whole grain mustard, sugar, and vinegar in a medium bowl. Combine the oils in a cup. Slowly add the mixture to the mustard mixture, whisking constantly until emulsified. Stir in the dill and salt. 

These soft boiled eggs are the perfect side for this avocado toast:https://the2spoons.com/soft-boiled-eggs/