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!
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
Instructions
Poaching the salmon
- 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
- Toast the bread and add sliced avocado. Sprinkle with lemon juice, then sprinkle with salt and pepper.
- 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
- 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.