Whip up this restaurant-worthy salmon sandwich in no time with a can of salmon, an avocado, and a couple of ingredients you probably already have on hand. Serve it with something creative from your Soda Stream (that’s a Currant Fizz in the photo) or a glass of sparkling water with a slice of lemon.

Canned salmon is cost-effective, convenient and delicious. In fact, a lot of us who catch all the salmon we need to get us through the year can our own. It’s great in salmon burgers, salmon dip, salmon sausage, as a pasta topping or in any number of other recipes. When we lived in Mongolia, canned Alaskan salmon was the only salmon readily available. We always have this versatile, tasty ingredient in our pantry. Of course, you can easily make this sandwich with grilled or broiled salmon – or leftovers. We’ve made this sandwich with all of that, and have found king, red, silver and pink salmon all to work nicely. For environmental reasons, we don’t use Atlantic salmon.

Ingredients & Directions for Salmon Spread (makes 2 sandwiches)

In a bowl, combine.

• 8 ounces canned salmon, liquid drained
• 1/2 tbsp capers
• 1 tbsp dill pickle, chopped fine
• 1/2 tbsp mayonnaise (see recipe here for quick, easy & delicious homemade)
• 1/2 tbsp Dijon mustard
• a little Cholula Chili Lime or similar hot sauce
• 1 tsp favorite smoked Chipotle chile based spice mix

Taste for salt and seasoning and set aside.

Ingredients & Directions for Avocado Spread

In a bowl, combine:

• 1 avocado
• 1 tsp lime juice
• 1/2 tsp chipotle based spice mix
• a little Cholula Chili Lime or similar hot sauce

Spread the two spreads on a toasted bun. Serve with tangy beverage such as sparkling water with a slice of lemon or a crisp ale.