Alison Lewis

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Salmon Salad Crostini

July 21, 2013

Summer is in full swing, and so many friends go to the lake or beach for the weekends. Recently, I have had so many requests for summer appetizers. This Salmon Salad Crostini is one of my newest favorites. Salmon is so healthy for you, and I have been craving it a lot lately. This is a great way to use salmon in a different way or when you have salmon leftovers. This also makes a great shower appetizer or even a holiday appetizer this fall. In under 30 minutes, you’ll have this ready to serve.

Salmon Salad Crostini

Prep: 20 minutes
Cook: 15 minutes
Yield: 8 servings
2 (6-ounce) salmon fillets
4 tablespoons olive oil, divided
1/2 teaspoon lemon pepper
1/4 teaspoon salt
1/2 cup diced red onion
1 to 2 tbsp. chopped fresh dill
3 tablespoons cider vinegar
2 tablespoons light mayonnaise
1/2 loaf French bread or baguette, cut into 8 diagonal slices
1 cup arugula leaves
1. Preheat oven to 425F.

2. Drizzle salmon with 2 tablespoons olive oil; season with salt and lemon pepper. Place fish, skin side down in a baking dish coated with cooking spray. Bake 10 minutes or until fish flakes easily with a fork. Remove from oven, let cool and chop.

3. In a large bowl, combine salmon, onion, dill, vinegar and mayonnaise; set aside

4. Place bread slices on a single layer on a baking sheet; brush with remaining oil. Bake 5 minutes or until golden; set aside. Place arugula leaves over bread slices and top evenly with salmon, and serve.


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