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Asian Avocado Aioli with Salmon Fillets

"Asian flavors and avocado play well together in this open faced sandwich. Instead of arugula you can use mixed baby greens. And you can replace the fish fillet with a steak or burger. For a variation, try the aioli over cooked shrimp or crab."
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servings 454 cals
Original recipe yields 4 servings

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  1. In a medium bowl, combine avocado, vinegar, ginger and salt. Mash with fork. Stir in cilantro. Cover tightly by pressing plastic wrap directly on to the surface of the aioli to prevent discoloration. Set aside while grilling salmon.
  2. Brush salmon or halibut fillets with 2 tablespoons of the olive oil. Grill or broil for 3 to 4 minutes per side, turning once.
  3. Brush remaining olive oil on bread slices and grill or toast.
  4. Arrange half cup arugula on each toast slice. Top with salmon fillet and one quarter of the avocado aioli. Drizzle with hoisin sauce and sprinkle with toasted sesame seed.

Nutrition Facts

Per Serving: 454 calories; 28.4 g fat; 22.3 g carbohydrates; 28.8 g protein; 50 mg cholesterol; 551 mg sodium. Full nutrition


Read all reviews 2
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I liked the Avocado Aioli but not with the salmon. Would use the Aioli on toast or crackers.

I used 1.5 tsp ground ginger since I didn't have fresh on hand. I used halibut and broiled, coating the fish with sesame oil instead of olive. I served the fish topped with the aioli, hoisin, an...