- In a 9 x 5-inch (23 x 14 cm) glass dish, coat the salmon in the oil. Cover with plastic wrap. Cook in the microwave oven 1 minute at a time, for a total of about 2 minutes, or until the salmon is cooked. Refrigerate for 1 hour until completely cooled. Drain.
- In a bowl, shred the salmon with a fork. Add the basil, mayonnaise, mustard and shallot. Season with salt and pepper. Toss gently.
- Drizzle the avocado slices with the lime juice.
- Spread the salmon filling on 4 slices of bread and top with the avocado. Close the sandwiches. Press down lightly to flatten them, trim the crusts if desired, and cut into 3 rectangles each.
We love cooking salmon in the microwave, which, when you use a good amount of oil, gives the salmon a beautifully soft texture. What’s more, this method frees up the oven during the holiday rush.