Erewhon Wild Salmon & Avocado Toast with Dill Cream Cheese
ErewhonErewhon Wild Salmon & Avocado Toast with Dill Cream Cheese
Ingredients
For the Toasts
- 4 slices Erewhon Bread Sourdough, thick-cut
- 1 pound Erewhon Wild King Salmon Fillet, skin on, boneless
- 2 organic avocado, ripe, halved, pitted, and sliced
- 1 tablespoon organic extra virgin olive oil
- 1/2 teaspoon pink Himalayan salt
- 1/4 teaspoon freshly ground black pepper
For the Dill Cream Cheese
- 8 ounces organic cream cheese, softened
- 2 tablespoons organic fresh dill, finely chopped
- 1 organic lemon, zested and juiced
- 1/4 teaspoon pink Himalayan salt
- 1/8 teaspoon freshly ground black pepper
For Garnish
- 1/4 organic red onion, thinly sliced
- 2 tablespoons organic capers, drained
- 1 tablespoon organic fresh dill, chopped, for garnish
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Pat the Erewhon Wild King Salmon Fillet dry with paper towels. Drizzle with 1 tablespoon of organic extra virgin olive oil, season with 1/2 teaspoon pink Himalayan salt and 1/4 teaspoon freshly ground black pepper.
⏱️ 2 min•🌡️ 400
- 2
Place the seasoned salmon, skin-side down, on the prepared baking sheet. Roast in the preheated oven for 10-12 minutes, or until the salmon is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C). Let it cool slightly, then gently flake the salmon into large pieces, removing the skin.
⏱️ 12 min•🌡️ 400
- 3
While the salmon cooks, prepare the dill cream cheese. In a small bowl, combine the softened organic cream cheese, 2 tablespoons of finely chopped organic fresh dill, the zest and juice of one organic lemon, 1/4 teaspoon pink Himalayan salt, and 1/8 teaspoon freshly ground black pepper. Mix until well combined and creamy.
⏱️ 5 min
- 4
Toast the Erewhon Bread Sourdough slices to your desired crispness. You can use a toaster or a pan for this step.
⏱️ 3 min
- 5
To assemble the toasts, spread a generous layer of the dill cream cheese onto each toasted sourdough slice. Arrange the sliced organic avocado over the cream cheese.
⏱️ 4 min
- 6
Top the avocado with the flaked wild salmon. Garnish with thinly sliced organic red onion, organic capers, and an additional tablespoon of chopped organic fresh dill. Serve immediately and enjoy this nutrient-dense, Erewhon-inspired meal.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
ErewhonErewhon Wild Salmon & Avocado Toast with Dill Cream Cheese
Ingredients
For the Toasts
- 4 slices Erewhon Bread Sourdough, thick-cut
- 1 pound Erewhon Wild King Salmon Fillet, skin on, boneless
- 2 organic avocado, ripe, halved, pitted, and sliced
- 1 tablespoon organic extra virgin olive oil
- 1/2 teaspoon pink Himalayan salt
- 1/4 teaspoon freshly ground black pepper
For the Dill Cream Cheese
- 8 ounces organic cream cheese, softened
- 2 tablespoons organic fresh dill, finely chopped
- 1 organic lemon, zested and juiced
- 1/4 teaspoon pink Himalayan salt
- 1/8 teaspoon freshly ground black pepper
For Garnish
- 1/4 organic red onion, thinly sliced
- 2 tablespoons organic capers, drained
- 1 tablespoon organic fresh dill, chopped, for garnish
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Pat the Erewhon Wild King Salmon Fillet dry with paper towels. Drizzle with 1 tablespoon of organic extra virgin olive oil, season with 1/2 teaspoon pink Himalayan salt and 1/4 teaspoon freshly ground black pepper.
⏱️ 2 min•🌡️ 400 - 2
Place the seasoned salmon, skin-side down, on the prepared baking sheet. Roast in the preheated oven for 10-12 minutes, or until the salmon is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C). Let it cool slightly, then gently flake the salmon into large pieces, removing the skin.
⏱️ 12 min•🌡️ 400 - 3
While the salmon cooks, prepare the dill cream cheese. In a small bowl, combine the softened organic cream cheese, 2 tablespoons of finely chopped organic fresh dill, the zest and juice of one organic lemon, 1/4 teaspoon pink Himalayan salt, and 1/8 teaspoon freshly ground black pepper. Mix until well combined and creamy.
⏱️ 5 min - 4
Toast the Erewhon Bread Sourdough slices to your desired crispness. You can use a toaster or a pan for this step.
⏱️ 3 min - 5
To assemble the toasts, spread a generous layer of the dill cream cheese onto each toasted sourdough slice. Arrange the sliced organic avocado over the cream cheese.
⏱️ 4 min - 6
Top the avocado with the flaked wild salmon. Garnish with thinly sliced organic red onion, organic capers, and an additional tablespoon of chopped organic fresh dill. Serve immediately and enjoy this nutrient-dense, Erewhon-inspired meal.
⏱️ 4 min