Salmon Toast
Leftover salmon and asparagus, Greek yogurt, lemon juice, capers, and dill make a great quick spread for toast. For a little pop of flavor, diced Japanese pickled plums are sprinkled on top.
Ingredients
- 1/4 cup shredded grilled or baked salmon
- 2 grilled or roasted asparagus spears diced
- 1 tablespoon greek yogurt
- 1/2 tablespoon lemon juice
- 1/2 teaspoon fresh dill diced
- 1/2 teaspoon capers diced
- pinch of salt and pepper
- 1 slice sourdough bread toasted
- 1 Japanese pickled plum diced-optional umeboshi
Instructions
- Combine all the ingredients together in a small bowl and mix with a fork.
- Toast the sourdough bread and butter it. Top with the salmon spread. Sprinkle with the diced pickled plum if desired (it adds bursts of salty flavor).
Notes
Possible Variations:
Use whatever green you want: sprouts, baby arugula or spinach, cooked broccoli-go with what you have (or don't put any greens in there) Green olives instead of capers. Lime juice and cilantro instead of lemon juice and dill. Get creative!
Use whatever green you want: sprouts, baby arugula or spinach, cooked broccoli-go with what you have (or don't put any greens in there) Green olives instead of capers. Lime juice and cilantro instead of lemon juice and dill. Get creative!