Seafood – Simple Comfort Food – Recipes that are simple and delicious.

Lately, we have been trying to incorporate fish into our diet at least once a week. We seem to default on baked salmon as it is something that everyone seems to enjoy. Typically this salmon is a pretty big slab of fish, so there is plenty of leftovers for my wife to bag up for lunches throughout the week, or for me to make a quick brunch snack, or light lunch. So as I had both leftover baked salmon, and some leftover day old rustic bread, I decided to make a great salmon crostini.

I thought this would be a great use of my leftovers as well as being able to use up some dill from the garden. These salmon crostini were not only super easy to put together, but whoa were they ever delicious.

Let’s get started.

Ingredients:

Roughly 1/4 cup of baked flaked salmon, per crostini
1/4 inch thick slice of your favorite rustic bread, lighty toasted
1 clove of garlic
1 tbsp thinly sliced red onion, per crostini
2 tbsp Chive and Onion cream cheese, per crostini
Fresh dill, to your liking

Once your bread is lightly toasted, rub the clove of garlic on the bread to infuse that garlic onto the toast.

Once you are done with that, spread on the cream cheese. Top with the flaked salmon, then add the red onions, and fresh dill.

Now you are ready to serve. I thought I was just going to eat one of these, but it was so good I decided to make one more. The lightly garlic toast coated with that cream cheese (which I never really buy), and topped with that salmon, along with the red onion and dill?! C’mon, it’s an awesome bite and would be a perfect holiday appetizer or game day snack. I hope you enjoy!

Salmon Crostini

Author: Dax Phillips

Recipe type: Appetizer

Prep time: 5 mins

Cook time: 5 mins

Total time: 10 mins

Serves: N/A

Ingredients

Roughly ¼ cup of baked flaked salmon, per crostini
¼ inch thick slice of your favorite rustic bread, lighty toasted
1 clove of garlic
1 tbsp thinly sliced red onion, per crostini
2 tbsp Chive and Onion cream cheese, per crostini
Fresh dill, to your liking

Instructions

Once your bread is lightly toasted, rub the clove of garlic on the bread to infuse that garlic onto the toast.
Once you are done with that, spread on the cream cheese. Top with the flaked salmon, then add the red onions, and fresh dill.
Serve.

Years ago my wife and I took a trip to New Orleans. We fell in love with it. Granted we stayed on Bourbon street, but never really spent much time on it to be quite honest. We steered away from that main street and entered other areas in town to try an array of food. I could eat that city all day long, and if my wife was not with me, I probably would have practiced gluttony. There’s one dish known as New Orleans shrimp that I think everyone must try. It is not spicy, but it is balanced by a bunch of butter, lemon, and other spices that makes you digging for bread to dunk into these delicious juices. I tossed mine with pasta to make it more of a meal, but you can simply pour the cooked shrimp into a bowl, get some rustic bread, and get to town.

Let’s get started.

2 lbs peeled shrimp, tracts removed
1 lemon, juiced
1/2 cup of Worchestershire sauce
1 tbsp cracked black pepper
1 tbsp Creole seasoning
2 tbsp garlic, minced
2 sticks of unsalted butter
salt to taste
pasta, cooked (optional)
chopped parsley, optional
Rustic French bread, optional

This dish goes pretty quick, so if you are cooking pasta, you can do it in parallel.

To a large bowl, add the lemon juice, worchestershire, black pepper, Creole seasoning, and garlic. Give a good mix, then gently fold in the shrimp. Marinade the shrimp for about 10 minutes. If you are going to be folding the shrimp into the cooked pasta, this is the time to get the pasta water boiling before dropping the pasta.

Next, get a large skillet on medium heat. Add in the the entire mixture from the bowl, and cook just until the shrimp become slightly pink. This is when you are going to want to lower the heat, and begin adding the butter, a couple tablespoons at a time.

Once the butter begins to melt, add in a few more tablespoons at a time until the butter is completely gone. Yes, I know it is a lot of butter, but so is bagna caulda, and that is what makes the final sauces so flipping delicious.

Once the butter is fully melted and the shrimp cooked, season with a pinch or two of salts, and pour into a serving bowl, or fold into pasta (your call). If serving from the bowl, place the bowl on a large plate surrounded by chunks of French bread, and dig in. Get some shrimp, dunk into that delicious sauce, and repeat.

If you are looking for a great game day food, and one that will serve plenty, give this one a try, it’s super delicious. Hope you enjoy!