Poached BOULDER BLUES Salmon Crostinis

An easy, fun and healthy appetizer to make a party of twenty or two.

Poached BOULDER BLUES Salmon Crostinis

Yields: 12-16 appetizers

Cooking with Tea Technique: Poaching


– 1 whole wheat baguette, 12 -16 crostinis

– 1 lemon, 8 slices 1/4 in thick

– 1 TBS Boulder Blues green tea, loose

– 1 TBS parsley, leaves finely chopped, stems reserved

– 1 TBS tarragon, leaves finely chopped, stems reserved

– 1 shallot, minced

– 1 cup dry white wine

– 1/2 cup water

– 1 lb salmon fillet (1 1/2 in thick), medium diced

– 1/2 cup crème fraiche or sour cream, low-fat

– 1 TSP Dijon mustard

– 1/2 lemon, juice & zest

– Salt & Pepper to taste

– Garnish: capers


1. Crostinis: Preheat oven to 350 degrees. Slice baguette (1/4 in thick). Place on baking sheet and sprinkle with olive oil, salt & pepper. Bake until edges are golden brown, about 5-6 minutes. Reserve.

2. Arrange lemon slices in a single layer at the bottom of a 10 in skillet. Scatter, Boulder Blues, parsley stems, tarragon stems and 1/3 of minced shallot over lemon sliced. Add wine and water.

3. Lay salmon fillets in the skillet, skinned side down, on op of lemon. Set the pan over high heat and bring to a simmer. Reduce heat to low, cover and cook until the sides of the salmon are opaque and thickest part registers 125, about 8 10 minutes. Remove pan from heat. Using a spatula, transfer salmon and to a paper towel lined plate. Combine crème fraiche, Dijon, lemon juice & zest.

4. To serve: Spread lemon crème fraiche on crostini. Place salmon on top and sprinkle with finely chopped parsley and tarragon leaves.

5. Garnish with capers.

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