Salmon Buns with Caramelized Onion & Boniato Sticks

A savory open-faced toast with golden seared salmon atop deeply flavored onions, served with crispy sweet potato sticks and a touch of arugula and capers.

📝 Ingredients (serves 2)

For the salmon toasts:

• 2 salmon fillets (about 150 g each, skin-on)

• 1 medium white onion, thinly sliced

• 2 slices of rustic or sourdough bread, toasted

• 1 small handful of arugula

• 1 teaspoon capers

• Olive oil

• Salt and black pepper to taste

For the sweet potato fries:

• 1 medium sweet potato

• 1 teaspoon olive oil

• Salt and paprika to taste

🍳 Instructions

1. Prepare the sweet potato fries

• Peel and cut the sweet potato into sticks.

• Toss with olive oil, salt, and paprika.

• Cook in the air fryer at 200°C for 15–18 minutes, shaking halfway through, or bake in the oven at 200°C for 25–30 minutes until golden and crisp.

2. Sear the salmon

• Heat a nonstick skillet over medium-high heat.

• Lightly oil the salmon and season with salt and pepper.

• Place skin-side down and cook for 3–4 minutes until the skin is crisp.

• Flip the salmon and immediately scatter the onion slices beneath the fillets so the salmon cooks on top of the onions.

• Cook another 3–4 minutes, depending on thickness, then remove the salmon and let rest.

3. Finish the onions

• Lower the heat and continue cooking the onions in the pan, stirring occasionally, until soft and lightly browned, about 3–4 more minutes.

• Season with a pinch of salt and scrape up the salmon juices from the pan for extra flavor.

4. Assemble the toast

• Place the warm sautéed onions on the toasted bread slices.

• Add the seared salmon on top, then garnish with arugula and a few capers.

5. Serve

• Plate each toast with a side of crispy sweet potato fries and enjoy immediately.

🌿 Kuisit Tip

Let the onions take on all the flavor from the salmon pan. This technique captures every bit of umami from the fish and makes the toast deeply satisfying without the need for sauces.