SALMON BRUSCHETTA

Salmon Bruschetta image

Provided by Jennifer Iserloh

Number Of Ingredients 11

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

Steps:

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.