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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- 4 serving(s)
- Total Time:
- 15 mins
small Vidalia onion, thinly sliced on mandoline
- 1/2 c.
flat-leaf parsley leaves, chopped
- 2 tbsp.
capers, drained and chopped
- 2 tbsp.
- 1 tsp.
lemon zest plus 1/2 tablespoon lemon juice
Kosher salt and pepper
7.5-ounce cans sockeye salmon, drained and gently broken apart
slices sourdough bread, toasted
- Step 1aIn small bowl, soak onion in ice water 10 minutes, then drain and squeeze dry.
- 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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Kristina Kurek (she/her) is a Recipe Developer for several Hearst publications, including Good Housekeeping, Women’s Health and Prevention. In her nearly 30 years cooking professionally, she’s had her hand in many pots, including being at the helm at some of NYC’s top restaurant kitchens and serving as a culinary producer, magazine food editor, cookbook co-author, food stylist and private chef. She considers herself somewhat of a jack-of-all-trades in the kitchen but developing health-driven recipes that are nutritious, delicious and beautiful really lights her fire. When she is not geeking out over creating the most scrumptious recipes possible, she can be found snuggling with her dog, Nori, and/or nurturing her vegetable garden in the lower Hudson Valley whilst contemplating which seeds to plant next…..and then, of course, dreaming of what to cook up with the harvest!