Even thought this isn’t entirely game day food material, I like to think of it as a go-to in spring appetizers. Pour a glass of champagne, plant your tookus in the park for a picnic and dive into these crostinis.
Total Time
25min
4.5
2 Ratings
Author: Climbing Grier Mountain
Servings:
4
Ingredients
•
6
oz
Salmon Fillets
•
1
Tbsp
Olive Oil
•
12
Crostini
•
to taste
Fresh Dill
•
to taste
Salt
•
to taste
Ground Black Pepper
•
2
cups
Fava Beans
•
1
Leek
•
1
Red Chili Pepper
•
1/3
cup
Pancetta
•
1
Lemon
•
1/4
bunch
Fresh Parsley
•
3
cloves
Garlic
Cooking Instructions
1.
Preheat oven to 400 degrees F (200 degrees C).
2.
Peel and blanch the Fava Beans (2 cups). Set aside.
3.
Wash and julienne the Leek (1) and Red Chili Pepper (1). Dice the Pancetta (1/3 cup) and zest the Lemon (1).
4.
Spray a baking sheet with non-stick cooking spray. Place Salmon Fillets (6 oz) on baking sheet. Drizzle top with Olive Oil (1 Tbsp), Salt (to taste), and Ground Black Pepper (to taste). Bake for about 12 to 13 minutes.
5.
Remove from oven and set aside. Once slightly cooled, take two forks and shred the salmon lightly.
6.
In a skillet preheated to medium-high heat, add the diced pancetta. Cook until slightly crispy about 5 minutes.
7.
Add the leek and red pepper; continue to cook until softened, about another three minutes.
8.
Next, add the fava beans with a little salt and pepper. Stir to combine. if you need to add olive oil to keep the veggies from sticking you can do that now.
9.
In a food processor, combine lemon zest, Fresh Parsley (1/4 bunch), Garlic (3 cloves), and salt and pepper. Pulse until smooth.
10.
Add the parsley mixture to the fava beans; gently stir and remove from heat.
11.
Place Crostini (12) on a serving plate. Top each crostini with about a tablespoon of the ragout. Next, top the ragout with some of the salmon and garnish with Fresh Dill (to taste). Serve immediately.
Nutrition Per Serving
CALORIES
534
FAT
15.7 g
PROTEIN
35.0 g
CARBS
67.3 g
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