Garlic and Herb Salmon Avocado Melt

Prep Time 15

Cook Time 2

Servings

¼ cup plain Greek yogurt
2 tbsp lemon juice
1 tbsp olive oil
2 tsp soy sauce or tamari
½ tsp kosher salt
3 cloves garlic, divided
4 (3.75 oz) cans wild salmon, drained (about 2 cups)*
2 celery stalks thinly sliced (about 1 cup)
½-1 cup chopped dill (or use parsley, cilantro, or scallions)
1 ripe avocado, chopped (about 1 cup)
1 ½ cups frozen spinach, thawed, excess water squeezed out**
1 ½ cups grated cheddar cheese
4-8 slices bread, toasted
1 large or 2 small tomatoes, sliced into rounds (optional)
*If your cans are larger, that’s fine - you just want roughly 2 packed cups worth. You could also use tuna or sub one can with a can of sardines for some extra omega-3’s.
**If using whole leaf spinach, it can help to chop it up before adding it to the bowl so it mixes better. You can also totally leave this out - it’s just a yummy way to sneak in some greens!
Note: ~ These are open-faced, but you could totally make these as a sandwich (just put another piece of toast on top after broiling or make it “grilled cheese style”).

In a large bowl, whisk together the yogurt, lemon, oil, soy sauce, salt, and 2 cloves garlic (grated or crushed). Add the fish, celery, herbs, and avocado and toss to combine.
In a medium bowl, add the spinach, cheese, and grate the remaining 1 clove garlic into the bowl. Use your hands to toss well so everything gets mixed evenly.
Add the toasted bread to a baking sheet (no parchment). Scoop the salad onto the bread and top with tomato slices (if using). Add the spinach/cheese mixture on top.
Turn your oven to broil on high. Broil for about 2 minutes (keep an eye on it!), or until the cheese is melted, bubbling, and just beginning to get golden brown spots on top.
Cut in half with a serrated knife. I like to eat these with my hands but you could also go knife and fork.

Substitutions:

To make gluten-free, use GF bread or put it on a tortilla! You could also serve it over a bed of dressed GF grains or lettuce, bu then you wouldn’t be able to broil/melt the cheese.
To make vegetarian, use two (15 oz) cans of beans OR 8 boiled eggs in place of the fish (or use a combo).
To make vegan, see above + just use beans and skip the yogurt in the dressing. Use a vegan cheese or skip it and add some extra avocado and salt.
I like mixing the spinach with the cheese, but you could also just add the spinach into the salad.
Use any cheese in place of cheddar.

Use leftover salmon salad in sandwiches, wraps, scooped on top of salads or used as a “dip” for chips.
Put bacon and/or a fried egg on top.