Salmon and White Bean Bruschetta

By Bellacucinam

Ingredients

• 1 fillet wild salmon (about 6 ounces), skin on
• 1/2 teaspoon salt
• 1 can (15 ounce) white beans, drained and rinsed
• 1 medium tomato, diced (about 1 cup)
• 1 carrot, peeled and grated (about 1/4 cup)
• 2 cloves garlic, finely chopped
• 1/4 cup fresh basil (or tarragon)
• 1 tablespoon balsamic vinegar
• 1 tablespoon olive oil
• 1/4 teaspoon freshly ground black pepper

Details

Adapted from epicurious.com

Preparation

Step 1

Fill a large saucepan with water. Bring to a rolling boil. Remove from heat, add salmon and salt and cover. Let stand until salmon is no longer translucent in the center but still dark pink and tender, 8 to 10 minutes.

Remove salmon and discard skin.

Transfer to a bowl and break up with a fork. Add beans, tomato, carrot, garlic, basil, vinegar, oil and pepper. Stir to combine.

Salmon will keep for up to 2 days.