Sesame Salmon Boats

Ripe avocado halves make natural bowls for this salmon salad mixed with mayonnaise, dill, garlic salt, and toasted sesame seeds. It’s a no-cook lunch that takes about 10 minutes from can to plate.

Canned salmon with the bones mashed in is the way to go here. Those soft, edible bones are packed with calcium and disappear completely into the mayonnaise mixture. You won’t taste or feel them, but your body gets the benefit.

A squeeze of lemon juice over the avocado halves does double duty: it slows browning and adds brightness that cuts through the richness of the mayo and avocado.

The toasted sesame seeds on top add a subtle nuttiness and crunch that keeps each bite interesting. It’s a small touch that makes this feel more composed than a simple scoop of tuna salad.

Pro Tips

• Choose a ripe but firm avocado. Too soft and the halves collapse under the weight of the filling. You need them to hold their shape as boats.
• Toast the sesame seeds in a dry pan for a minute or two. Raw sesame seeds taste flat. Toasted ones have a deep, nutty flavor.
• Drain the canned salmon thoroughly. Excess liquid thins the filling and makes it slide off the avocado.

Variations

• Spicy version: Mix sriracha or a dash of cayenne into the mayonnaise for a kick.
• Everything bagel topping: Replace sesame seeds with everything bagel seasoning for more flavor layers.
• Greek-style: Swap mayo for Greek yogurt and add diced cucumber for a lighter, tangier filling.