If everything bagels are your jam, you’ll love this Wild Alaska Salmon Bagel with all the fixings. Perfect for breakfast or brunch.
Ingredients
- 3 Tbsp Sesame Seeds
- 3 Tbsp Poppy Seeds
- 1 Tbsp dried Minced Onion
- 2 tsp dried Minced Garlic
- 1 tsp coarse or flaked Salt
- 1 egg white
- 2 Tbsp Cornstarch
- 4, Wild Alaska Salmon Fillets, preferably cut from the thinner tail end
- 2 Tbsp Olive Oil
- 2 Plain or Onion Bagels, halved and toasted
- 1 Avocado, seeded, sliced, and scooped
- 2 small Lemons, quartered
- Salt and Pepper, to taste
- 8 slices of Tomato (4 if Tomatoes are large)
- 4 slices of Red Onion
- 4 tsp capers
- 1 Tbsp chopped Parsley, for garnish
Directions
- Step 1: Combine the Spices
- In a bowl, stir together the sesame seeds, poppy seeds, dried onion, diced garlic and salt.
- Step 2: Prepare the Salmon
- In a small bowl with a fork, stir the egg white and cornstarch together until smooth. Brush the skinless sides of the salmon fillets with egg-white mixture. Spread the seeds on a plate. Press the skinless side of salmon fillets into the seeds to coat them.
- Step3: Cook the Salmon
- Heat the oil in a large nonstick frying pan over medium heat. Cook the salmon, seed-side down, for 1-2 minutes or until golden brown. The seeds brown quickly, so check after 1 minute. Turn and cook on the other side for 2-3 minutes, or until a thermometer inserted into the thickest part of the salmon registers 10-125F. The exact time will vary according to the thickness of the fillets. Transfer the cooked salmon to a plate and cover loosely with foil while you prepare the bagels. The salmon will continue to cook as it rests.
- Step 4: Prepare the Bagels and Serve
- On a cutting board, spread the toasted bagel halves. Top with the avocado (mash them with a fork or leave them in slices. Place the cooked salmon pieces on top of each bagel. Top with the onion sliced capers, and parsley and sever with the remaining lemon wedges.
