Sockeye Salmon Crostini

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:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 10 Minutes
Total: 10 Minutes

Nutritional Information

Amount per serving
  • Calories: 142
  • Fat: 4.3g
  • Saturated fat: 2g
  • Monounsaturated fat: 0.5g
  • Polyunsaturated fat: 0.6g
  • Protein: 8.2g
  • Carbohydrate: 16.7g
  • Fiber: 0.8g
  • Cholesterol: 18mg
  • Iron: 1.2mg
  • Sodium: 228mg
  • Calcium: 17mg

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. 1. Preheat broiler to high.
  2. 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. 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.
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