Salmon Bruschetta

11 ingredients
1 steps

Ingredients

  • 1 fillet wild salmon (about 6 ounces), skin on
  • 1/2 teaspoon salt
  • 1 can (15 ounce) white beans, drained and rinsed
  • 1 medium tomato, diced (about 1 cup)
  • 1 carrot, peeled and grated (about 1/4 cup)
  • 2 cloves garlic, finely chopped
  • 1/4 cup fresh basil (or tarragon)
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon olive oil
  • 1/4 teaspoon freshly ground black pepper
  • 16 lowfat whole-grain crackers, such as Ryvita

Directions

  1. 1
    Fill a large saucepan with water. Bring to a rolling boil. Remove from heat, add salmon and salt and cover. Let stand until salmon is no longer translucent in the center but still dark pink and tender, 8 to 10 minutes. Remove salmon and discard skin. Transfer to a bowl and break up with a fork. Add beans, tomato, carrot, garlic, basil, vinegar, oil and pepper. Stir to combine. Separate into 2 small plastic containers. (Salmon will keep for up to 2 days.) Bring 1 container and 8 crackers for lunch. Spoon onto crackers right before eating.

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