Happy St Patrick’s Day! I’m not Irish, but I like participating in the Holiday and wearing green things and making green food. There’s also a chance of Northern Lights tonight, and right now there’s a geometric storm going on with a level of 4. That’s the largest the level has been since 2003 and the sky is pretty clear right now. Which is the number one thing you have to look for when shooting the Northern Lights. 🙂 If you’re not familiar with figuring out how and when to shoot the Northern Lights, I would suggest visiting spaceweather.com.
I’ve made these salmon guacamole sandwiches twice in one week, and they come together in under 20 minutes. They’re really filling with the salmon and I’ve been lucky to find good avocados lately. While the salmon is cooking in the oven make the guacamole, and get the bread ready to be toasted. If you set your oven to a really high temp like 400 degrees, the bread only takes 5 minutes to toast after the salmon gets done cooking for 15 minutes at that same temperature. If you’ve had the guacamole egg sandwich you’re going to love these if you like fish.
- 2 avocados
- half of lime
- salt and pepper
- grape tomatoes (cut in half)
- 2 6 oz salmon filets
- ½ french baguette loaf
- olive oil
- Preheat oven to 400 degrees.
- Line a baking sheet with tinfoil. Place salmon on the tinfoil and season with salt and pepper. Bake for 15 minutes.
- While the salmon is baking in the oven make the guacamole. Add the avocados, lime, salt and pepper and grape tomatoes in a bowl.
- When the salmon is ready to come out, take the bread and cut it lengthwise. Drizzle some olive oil on the bread and toast in the oven for 5 minutes.
- Spread the guacamole over the bread and then lay on the pieces of salmon. I usually just flake the fish after it's done cooking.
Points Plus: 9 per sandwich