Ingredients
- 4 ea. English muffins, split & toasted
- 4 T. cream cheese
- 24 ea. thin slices of coffee-cured salmon
- 4 ea. bibb lettuce leaves
- 8 ea. slices of tomato
- 1 ea. Avocado From Mexico, pitted, peeled, & sliced
- 4 ea. eggs, fried
- Coffee-Cured Salmon
- 1-1/2 lb. salmon fillet, skin on & pin bones removed
- 4 T. ground coffee
- 1/3 c. salt
- 2 T. sugar
- 2 T. light brown sugar
- 1 T. lemon zest
- 1 t. red pepper flakes
Instructions
- Coffee-Cured Salmon: In a small bowl, combine the coffee, salt, sugar, brown sugar, lemon zest, and pepper flakes.
- In a non-reactive dish large enough to hold the salmon, cover the bottom with 1/3 of the cure mix. Pat the salmon dry with a paper towel; place salmon skin side down on the cure mix. Spread the remaining cure mix over the salmon. Cover with plastic wrap and refrigerate for 6 hours or up to 12 hours maximum.
- Rinse the salmon under cold water until all the cure is removed. Pat the fish dry with a paper towel.
- Slice the salmon thinly on a 45-degree angle. Do not cut through the skin; once you reach the skin with the knife, rotate the blade to slice outward.
- Sandwich: Spread the cream cheese on the bottom half of each English muffin.
- Arrange 6 slices of salmon on the cream cheese. Layer with lettuce, tomato, avocados, and egg. Cover with top half of English muffin.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
