Salmon Bruschetta
- 1 fillet wild salmon (about 6 ounces), skin on
- 1/2 teaspoon salt
- 1 can (15 ounce) white beans, drained and rinsed
- 1 medium tomato, diced (about 1 cup)
- 1 carrot, peeled and grated (about 1/4 cup)
- 2 cloves garlic, finely chopped
- 1/4 cup fresh basil (or tarragon)
- 1 tablespoon balsamic vinegar
- 1 tablespoon olive oil
- 1/4 teaspoon freshly ground black pepper
- 16 lowfat whole-grain crackers, such as Ryvita
- Fill a large saucepan with water. Bring to a rolling boil. Remove from heat, add salmon and salt and cover. Let stand until salmon is no longer translucent in the center but still dark pink and tender, 8 to 10 minutes. Remove salmon and discard skin. Transfer to a bowl and break up with a fork. Add beans, tomato, carrot, garlic, basil, vinegar, oil and pepper. Stir to combine. Separate into 2 small plastic containers. (Salmon will keep for up to 2 days.) Bring 1 container and 8 crackers for lunch. Spoon onto crackers right before eating.
fillet, salt, white beans, tomato, carrot, garlic, fresh basil, balsamic vinegar, olive oil, freshly ground black pepper, crackers
Taken from www.epicurious.com/recipes/food/views/salmon-bruschetta-241788 (may not work)