Ingredients:
1 ripe avocado, pitted and peeled
Juice from half a lemon
2 tablespoons unsalted butter, at room temperature
1 teaspoon fresh oregano leaves
1 1/4 teaspoons kosher salt
1 8-ounce salmon fillet, sliced into 3/4-inch pieces
6 slices pumpernickel bread, toasted
1 1/2 cups arugula leaves, loosely packed
Directions:
Place the avocado, lemon juice, butter, oregano, and 3/4 teaspoon
of the salt in a food processor. Pulse until nearly smooth, about
30 seconds. Set aside.
Place a medium nonstick skillet over medium heat. Coat with
vegetable cooking spray. Sprinkle the salmon with the remaining
salt. Place in heated skillet. Cook until just cooked through,
about 3 minutes per side. Transfer to a plate.
Assemble 2 sandwiches, alternating pumper-nickel, avocado butter, salmon, and
arugula, as shown on the previous page. Secure with toothpicks
before serving.
