Name: Ponzu Salmon and Avocado Toast
Yield: 4 servings
Ingredients: ⅓ cup mayonnaise; 2 Tbsp. sriracha; 2 Tbsp. soy sauce; 1 Tbsp. fresh lime juice; 1 Tbsp. fresh lemon juice, plus more; 3 Persian cucumbers, coarsely chopped; 1 avocado, coarsely chopped; 1 Tbsp. finely chopped pickled ginger; Kosher salt; 4 oz. smoked salmon, torn into bite-size pieces; 4 slices country-style bread, lightly toasted; Toasted sesame seeds and seasoned toasted seaweed snacks (for serving)

Plate with a slice of toast topped with ponzu salmon cucumber and sesame seeds and a knife covered with sriracha mayo.

Photograph by Isa Zapata, Food Styling by Thu Buser, Prop Styling by Sean Dooley

My favorite upgrade to make to basic, but always satisfying avocado toast (haters to the left) is to add smoked salmon. The fattiness of the fish and the creaminess of the avocado make the two ingredients a delightful pairing—and one that can be moved in a number of different flavor directions. Here you’ll dress them up in the style of a poke bowl, another dish where avocado and salmon often shine together. Homemade ponzu (made from soy sauce and fresh citrus juice), crunchy cucumbers, bright pickled ginger, and a slick of spicy mayo round out the dish; hunt down a hearty white bread as opposed to something overly crusty, to let the toppings be the star.

Recipe notes