Smothered Salmon Canape w/ Sweet Onion and Garlic Tartar Sauce
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Ingredients
- Salmon filet, skin on
- Cucumber, julienned
- Bread slices (pumpernickel bread would be ideal, but i used white for this recipe)
- Olive oil
Sweet Onion and Garlic Tartar Sauce
- Light mayonnaise
- Dijon mustard
- Lime juice
- Freshly ground black pepper
- Garlic, minced
- Red onion, minced
- Chives, chopped
For this recipe, I paired a nice baked salmon filet with a citrusy tartar sauce, topped with crisp cooling cucumber slices. Serve on some porcelain soup spoons and you're good to go. Enjoy.
Place salmon, skin side down on a greased rack atop a baking sheet. Bake in a 350 degree F oven for 40 minutes until cooked through and salmon is lightly browned on top. Remove from heat and cool. You want this fish to flake and a hot fish can cause a bit of a mess.
For sauce, fry garlic and onion in hot oil under a medium to high flame until onion is slightly caramelized. Make sure not to burn the garlic.
Mix garlic and onion with 2 tablespoons mayonnaise, about 1.5 teaspoons of dijon mustard, a splash of lime juice, chopped chives and black pepper. Refrigerate to meld flavors.
For toasts, grab a slice of white bread and make rounds. Brush each piece with olive oil and toast. (For lack of the right-sized cookie cutter, I used one of those plastic cups that comes with cough syrup. woohoo!)
Assemble canape by layering with salmon flakes and a dollop of sauce. Top with strips of cucumber for a nice bite.
Sexy!!