We may earn commission from links on this page, but we only recommend products we back. Why trust us?
Serve this flavorful salmon on toast for a picture-perfect lunch or snack.
Yields: 2 cups
Total Time: 0 hours 45 mins
boneless, skinless sockeye salmon fillet, cut into 1 1/2-in. chunks
whole-milk Greek yogurt
fresh lemon juice
small shallot, finely chopped
smoked sockeye salmon, chopped
chopped chives, plus more for serving
toasted pumpernickel bread, for serving
- In medium saucepan, bring wine to a simmer. Remove from heat and add salmon fillet; cover and let sit until fish is nearly opaque throughout, 5 to 6 min. Using slotted spoon, transfer salmon and refrigerate until cold, about 30 min.
- Meanwhile, in a medium bowl, combine Greek yogurt, lemon juice, mustard, and salt and pepper; stir in shallot. Fold in poached salmon and smoked salmon, then chives. Chill if desired.
- Serve with pumpernickel toast and more chives, if desired.
Nutrition per 1/4-cup serving: 114 cal, 17 g pro, 1 g carb, 0 g fiber, 0.5 g sugars (0 g added sugars), 4.5 g fat (1 g sat fat), 44 mg chol, 151 mg sodium
This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. You may be able to find more information about this and similar content at piano.io
More From Premium Exclusives