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Executive Chef Justin Macy shared this delicious dish with members of the media during a recent International Spa Association event in New York. This Wild Salmon Crostini is a featured recipe in Mindful Living by Miraval. Beautiful and full of flavor, this hors d'oeuvre can be made ahead of time and is perfect for entertaining. Enjoy!

Wild Salmon Crostini with Agave-Thyme Vinaigrette

Makes 4 Servings

  • 4 oz. cured wild salmon
  • 1/2 slice multigrain bread, cut into quarter-sized rounds
  • 4 oz. Neufchâtel cream cheese
  • 2 Tbsp. fresh orange zest
  • 1/4 c. Agave-Thyme Vinaigrette (recipe follows)
  • 1/2 tsp. extra-virgin olive oil

THINLY slice cured salmon. Overlap two or more slices, and then roll loosely to resemble a rosebud. Refrigerate until needed.

TOSS multigrain bread rounds lightly in olive oil, then place on baking sheet and bake in 350ºF oven until crisp, about 4 to 6 minutes. Remove from oven and allow to cool

IN a small food processor, combine Neufchâtel cheese and orange zest.

SPOON 1 tablespoon of agave-thyme vinaigrette per plate. Spread each crostini with a small amount of citrus cream cheese, and place on the plate. Top the crostini with a salmon rose.

 

Agave-Thyme Vinaigrette

Makes About 1 Cup; Serving Size 1 Tablespoon

  • 1/4 c. rice vinegar
  • 1 lemon, juiced, about 2 tablespoons
  • 1 Tbsp. Dijon mustard
  • 1/2 c. agave nectar
  • 1/8 tsp. cayenne
  • 1/4 c. extra-virgin olive oil
  • 1 Tbsp. fresh thyme leaves, stripped from the stems

PLACE all ingredients except olive oil and fresh thyme in blender. Blend to completely mix, then drizzle oil into dressing on low speed until fully emulsified. Stir in thyme leaves, and refrigerate until ready to serve.

Calories: 180; Total Fat: 11 G; Carbohydrate: 17 G; Dietary Fiber: o G; Protein: 5 G

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