This oat pancake with salmon and avocado turns a simple breakfast into something café-worthy. A golden, turmeric-kissed oat pancake is layered with silky red fish, creamy avocado and fresh herbs for a meal that’s as nourishing as it is beautiful. It’s high in protein, ready in minutes and endlessly adaptable to what you have on hand. If you love salmon and avocado together, our Salmon and Avocado Salad with Honey Dressing is another fresh favorite.
Ingredients
- 40 g rolled oats (long-cook)
- 1 egg
- Turmeric and salt to taste
- For the filling (serves 2): 150 g red fish (salmon, trout, chum, or pink salmon)
- 1/2 avocado (or more)
- Fresh herbs
- Natural yogurt
- 30 g cheese, grated
Instructions
- Mix the oats, egg, turmeric, and salt.
- Fry in a skillet on both sides until set, then cut in half.
- Spread with yogurt and top with red fish, avocado slices, herbs, and grated cheese.
Tips
- Let the oat mixture rest for a few minutes before frying so the oats soften and the pancake holds together.
- Cook the pancake over medium heat — too hot and the outside browns before the inside sets.
- For tips on choosing and handling salmon at home, Serious Eats has excellent guides.
Nutrition (per 100 g): 217 kcal, protein 22 g, fat 19 g, carbs 19 g.
For more salmon and avocado pairings, try our Salmon and Avocado Lavash Wraps and Cottage Cheese Oat Waffles next.