Salmon Salad Tartines

Name: Salmon Salad Tartines
Total time: 15 min
Yield: 4 serving(s)
Ingredients: 1/2 small Vidalia onion, thinly sliced on mandoline; 1/2 bulb fennel; 1/2 c. flat-leaf parsley leaves, chopped; 2 tbsp. capers, drained and chopped; 2 tbsp. olive oil; 1 tsp. lemon zest plus 1/2 tablespoon lemon juice; Kosher salt and pepper; 2 7.5-ounce cans sockeye salmon, drained and gently broken apart; 4 slices sourdough bread, toasted

Serve up something fancy (but shockingly easy!) for dinner tonight.

By Kristina KurekPublished: Jun 16, 2023

1 Rating

mike garten

Yields:

4 serving(s)

Total Time:

15 mins

Cal/Serv:

348

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These loaded toasts feature a bright and briny fennel onion salad that complements the richness of canned fish, resulting in a low-effort, high-reward meal you can throw together in 15 minutes.

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Ingredients

1/2
small Vidalia onion, thinly sliced on mandoline
1/2
bulb fennel
1/2 cup
flat-leaf parsley leaves, chopped
2 Tbsp.
capers, drained and chopped
2 Tbsp.
olive oil
1 tsp.
lemon zest plus 1/2 tablespoon lemon juice
Kosher salt and pepper
2
7.5-ounce cans sockeye salmon, drained and gently broken apart
4
slices sourdough bread, toasted

Directions

1. Step 1In small bowl, soak onion in ice water 10 minutes, then drain and squeeze dry.
2. Step 2Meanwhile, core fennel, then thinly slice on mandoline. Combine in medium bowl with parsley; capers; oil; lemon zest and juice; and 1/4 teaspoon each salt and pepper, then toss with squeezed onion. Fold in salmon and serve on toast.

NUTRITIONAL INFORMATION (per serving): About 348 cal, 13 g fat (2.5 g saturated), 56 mg cholesterol, 860 mg sodium, 30 g carbohydrates, 3 g fiber, 5 g sugar (0 g added sugar), 29 g protein

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