Salmon Toasts are fish sticks all grown up. Salmon has been proven to be a very healthy fish loaded in the healthier Omega 3 fatty acids instead of the (boo hiss) Omega 6′s. We are also not as concerned with the mercury levels in salmon as we are in tuna. Better yet. The toast is a simple slice of artisan bread brushed with olive oil and a sprinkle of garlic powder, salt and pepper instead of hydrogenated oil laden breading found on most fish sticks, although I think the food industry is cleaning up their act, snicker. We could argue that the bread is white and therefore still an inflammatory food, true, but I am healthing my family up in baby steps and the bread I have chosen is preservative free. A nod to progress. I served the toasts with Italian Potatoes (chips) which is a quick side dish made with homemade Italian Dressing, hence less preservatives. I served our Fish & Chips with fresh Strawberries, handles (stems) intact and a Garden Spinach Salad with the Italian Dressing I used on the potatoes.
This meal was made in 30 minutes!
1. Prepare the potatoes and bake.
2. While the potatoes are baking, prep the toasts, and season fish, also prep salad.
3. In the last ten minutes of the potatoes’ baking time, cook fish.
4. While the fish is cooking toss salad and wash strawberries or any other fruit.
5. In the last two minutes of the fish’s cooking time, toast bread.
6. Place all items in serving platters or bowls and serve while the fish and chips are hot.
Preheat oven to 500°. Line a large baking sheet (with sides) with aluminum foil. Spray foil liberally with cooking spray. Place the thinly sliced potatoes (I used a mandoline to slice mine)in a large bowl and toss with the salad dressing. Evenly line the baking sheet with 1-2 layers of the potatoes, pouring any dressing over top. Sprinkle the parmesan cheese evenly over the potatoes. Bake for 16 minutes.
Italian Salad Dressing Mix
2 t. garlic powder
1/2 t. onion powder
1 1/2 t. unrefined sugar
2 t. Italian seasoning
1 1/2 T. kosher salt
1/2 t. fresh cracked black pepper
Combine all ingredients and store in airtight container.
For Dressing: 1/4 cup vinegar (your choice), 2/3 cup olive oil, 2 T. water, 2 T. mix. Shake well in lidded jar. Store in the refrigerator.
For Dip: 8 ounces cream cheese, 8 ounce sour cream, 2 T. mix. Mix well. Serve with chips, crackers, or fresh raw veggies.
For Quiche: Add 1 T. mix to your favorite quiche recipe in place of salt and other seasonings.
Meat Marinade: In zip top bag mix, 3 T. mix, 1/4 cup water, 1/4 cup olive oil, 2 T. balsamic vinegar. Add meat and marinate up to 2 hours in the refrigerator. Grill.
one (plus) pounds wild caught salmon steaks- I had 1.17 pounds
enough artisan bread slices to make toasts- I used 3 slices
fresh ground black pepper
1 T. olive oil plus more for brushing bread
Cut the fish into rectangles the size of a half deck of cards. Brush the bread with olive oil and sprinkle with garlic powder, salt and pepper. Season the fish on both sides with salt and pepper. In a large non-stick skillet over med-high heat, heat 1 T. olive oil. Cook the fish on the first side for about 4 minutes. Turn using tongs. Cook on the second side for about 2 minutes. The time will depend on the thickness of the fish, check frequently so not to over cook. I usually make sure the bright pink has gone to a pale pink on the inside, then quickly remove to a platter. In the last two minutes of cooking fish, toast bread. Once the bread is toasted slice into small rectangles top with fish and serve immediately. Serves 5.
P.S.- I do love the real version of Fish and Chips and order it out a few times a year. I figure everything in moderation. Besides, let the restaurants mess up their own kitchens with all that frying.