Avocado and lightly salted pink salmon toast
Whole-grain bread, avocado, lightly salted pink salmon, lemon. Quick cold toast that can be made ahead.
- Time
- 10 min
- Serving
- 337 kcal
- Ingredients
- ≈ $1.92
- Protein
- 17 g
Ingredients
- 1 Whole-grain breadpack 350 g ≈ $2.17 60 g
- 2 Avocadopack 1 pcs ≈ $1.20 0.5 pcs
- 3 Pink salmon steakspack 600 g ≈ $8.00 50 g
- 4 Lemon≈ $4.65 per kg 5 g
- 5 Cucumbers≈ $3.67 per kg 40 g
- 6 Dillpack 50 g ≈ $1.80 3 g
- 7 Salt 2 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Tips
- Why it works
- Salt the salmon 2 hours ahead to draw out water and make it firmer when sliced thinly; unsalted fish will be mushy.
- Substitutions
- Use cucumber for dill if you don’t have it, or swap pink salmon for canned sardines (drained, 50g) for a similar texture.
- Common mistakes
- Over-salting the salmon makes it dry; check by tasting a small piece before slicing. It should taste lightly salty, not briny.
- Storing and reheating
- Eat fresh; avocado browns and salmon loses texture after 2 hours in the fridge.
- Serve with
- Pair with a cup of black coffee and a handful of walnuts for extra crunch and healthy fats.
In short
- Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.
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