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Add a photoServings: 8
Ingredients
- Â Â Toast
- 4 tsp Mustard, Coarse
- 1 tsp Extra virgin olive oil
- 4 lrg Slices Of Bread
- Â Â Salmon
- 1Â 1/2 lb Salmon Fillet
- 1 tsp Extra virgin olive oil
- 2 tsp Fennel Seed
- Â Â Grnd Pepper to taste
- Â Â Sprigs Of Thyme
Directions
- To make the toast: In a small bowl combine the mustard and oil. Spread the mix on both sides of the bread.
- Position an oven rack in the middle of the oven. Place the bread directly on the rack. Bake at 400F degrees for 7 min, or possibly till lightly browned.
- Remove the bread from the oven and cut into desired shapes (squares, triangles or possibly rectangles).
- To make the salmon: Carefully remove any bones from the salmon.
- Rub the top surface of the fish with oil.
- In a small pan heat the fennel seeds on medium high till fragrant, about 2 min; stir frequently to keep the seeds from scorching. Transfer the seeds to a mortar and grind with a pestle till fine. Sprinkle on top of the salmon, along with the pepper.
- Arrange the salmon, skin side down, on an oiled broiler pan. Broil about 4" from the heat till cooked through, 9 to 10 min. Let cold for a few min, then remove and throw away the skin.
- Cut or possibly break the salmon into pcs to fit the toast. Set each piece of salmon on a piece of toast and top with thyme. If you like, secure the salmon with food picks. Serve hot.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 135g | |
| Recipe makes 8 servings | |
| Calories 303 | |
| Calories from Fat 156 | 51% |
| Total Fat 17.34g | 22% |
| Saturated Fat 3.86g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 71mg | 24% |
| Sodium 194mg | 8% |
| Potassium 439mg | 13% |
| Total Carbs 10.82g | 3% |
| Dietary Fiber 0.9g | 3% |
| Sugars 0.49g | 0% |
| Protein 24.63g | 39% |
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