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Crostini make the perfect party finger food. The salmon and peas make for an interesting yet really delicious variation. You can also use crostini with other creative toppings for a great and filling party treat.
5-6 skinless salmon fillets, cut into 2-inch cubes
1/2 cup mustard
1 teaspoon Gefen Paprika
1 teaspoon Gefen Garlic Powder
1 teaspoon Gefen Onion Powder
1 teaspoon celery salt
1 tablespoon brown sugar
1 onion, chopped
1 tablespoon oil
1 bag Gefen Split Peas
1 and 1/2 teaspoons salt
crostini, for serving
Spread a thin layer of mustard on each piece of salmon. Mix paprika, garlic powder, onion powder, celery salt and brown sugar, and sprinkle over fish.
Broil on high on the middle rack for 10 minutes.
Sauté onion in oil until golden. Add split peas, salt and six and a half cups water. Bring to a boil, then reduce heat and simmer until soft, about one hour. Uncover and continue to cook until all the water is absorbed.
To assemble, spread a tablespoon of split pea purée onto each crostini. Top with a cube of salmon.
Styling by Faigy Cohen Photography by Chay Berger
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