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Asian Avocado Aioli with Salmon Fillets

A perfect addition to your summer grill spread or quick weeknight dinner. Avocado aioli is a great way to bring a little Asian zing flavour to your next sandwich.
This avocado aioli will be your new favourite! It’s sweet and salty and goes well with sugar snap peas, asparagus, and salmon fillets—the perfect dish for a healthy lifestyle.

Ingredients

1 large Chilean Hass avocado, halved, pitted, and peeled.
2 tablespoons rice vinegar.
1 (1 inch) piece fresh ginger root, peeled and grated.
1/2 teaspoon salt.
3 tablespoons cilantro, chopped.
4 (4 ounce) fillets wild salmon or halibut.
3 tablespoons olive oil, divided.
4 (1/2 inch thick) slices of rustic bread.
1 1/3 cups arugula, rinsed and chilled.
2 teaspoons Asian zing sauce.
2 teaspoons sesame seed, toasted (optional).

Instructions

In a medium bowl, combine avocado, vinegar, ginger and salt. Mash with a fork. Stir in cilantro. Cover tightly by pressing plastic wrap directly onto the surface of the aioli to prevent discoloration.
Set aside while grilling salmon.
Brush The salmon or halibut fillets with 2 tablespoons of olive oil.
Grill or broil for 3 to 4 minutes per side, turning once.
Brush remaining olive oil on bread slices and grill or toast.
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.

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