Chinook Salmon Crostini

Appetizer Kit

TIME: 20 minutes

MAKES: 6 pieces

Chinook Salmon
Focaccia Bread
Roasted Poblano Romesco
Mango-Tomato Pico de Gallo
White Balsamic Vinaigrette

Skewers for grilling (optional)

1. Toast or grill the crostini – preheat an oven to 350 degrees. Slice focaccia into 1/4-inch pieces. Drizzle or brush with olive oil. Spread out on a baking sheet and toast in oven for 8-14 minutes until golden brown. Alternatively, heat an electric griddle on medium and toast the crostini on it, flipping after about 3 minutes. You want the outside to be crunchy but the center of the bread to remain slightly soft if possible.

2. Cook the salmon: you can grill or pan-sear. At the restaurant, we grill it.

- To Grill: Skewer the pieces of salmon so they don’t fall through the grill slats. Heat your grill or grill pan until it is 450-500 degrees. You want it very hot, so you get a good sear without overcooking the fish – the grill marks are great flavor! Drizzle the salmon with a little olive oil on both sides. Add to the grill and cook for 1 minute, then rotate each piece 90 degrees and cook another 1-2 minutes. Flip and repeat for the other side. 

- To Pan-Sear: Heat a large frying pan over medium-high heat with 2 tbsp olive oil. You may need more oil if your pan is not seasoned fully or if you are not using a nonstick pan. When the oil is shimmering but not smoking, add the salmon, being careful to avoid sticking to the pan. Shake the pan gently as you add the pieces to make sure they have enough oil between them and the pan – this will ensure a proper sear without sticking. Cook for 2-3 minutes, then flip, gently shaking the pan again as you place the raw side down into the oil. You can add a splash more oil at this point if the pan needs it. If your fish is not browning after 2 minutes, turn your pan heat up a little – color is flavor! 

- Temperature: At the restaurant, we serve salmon medium-rare*. To serve medium-rare, pull salmon off the heat when it is around 120°F in the center – it will continue to cook. Let rest at room temperature. To cook further, lower your heat after searing or move it to a cooler part of the grill for a few minutes.

3. While the salmon is cooking, dress the pico de gallo – in a medium bowl, combine the mango-tomato pico de gallo and white balsamic vinaigrette. Gently mix together.

4. To plate - using a knife or spatula, smear a light layer of roasted poblano romesco on one side of each crostini. Pile high with the mango pico, and top with a piece of salmon.

5. Buen provecho!

Updated May 2022

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