Sockeye Salmon Crostini

Sockeye Salmon CrostiniRecipe
Photo: Brian Woodcock; Styling: Mary Clayton Carl
Our Sockeye Salmon Crostini appetizer showcases the velvety texture and bold flavor of sockeye salmon. It'll be a hit with your guests.

Yield:

Serves 6 (serving size: 2 crostini)
Total time: 10 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 10 Minutes
Total: 10 Minutes

Nutritional Information

Calories 142
Fat 4.3 g
Satfat 2 g
Monofat 0.5 g
Polyfat 0.6 g
Protein 8.2 g
Carbohydrate 16.7 g
Fiber 0.8 g
Cholesterol 18 mg
Iron 1.2 mg
Sodium 228 mg
Calcium 17 mg

Ingredients

1 (6-ounce) fresh or frozen sustainable sockeye salmon fillet (such as Alaskan)
1/4 teaspoon freshly ground black pepper, divided
2 tablespoons finely chopped shallots
1 tablespoon chopped drained capers
3 tablespoons crème fraîche
1/4 teaspoon grated lemon rind
1 teaspoon fresh lemon juice
12 (1/2-ounce) slices diagonally cut French bread baguette, toasted
12 small dill sprigs

Preparation

1. Preheat broiler to high.

2. Place fillet on a foil-lined baking sheet; sprinkle fillet evenly with pepper. Broil 6 minutes or until desired degree of doneness. Cool 2 minutes; flake fillet.

3. Combine shallots and next 4 ingredients (through lemon juice) in a small bowl, stirring well. Place 2 toasted baguette slices on each of 6 small plates. Divide salmon evenly among baguette slices; top each crostini with 1 teaspoon crème fraîche mixture and 1 dill sprig.