Salmon Toast | Michael’s On East

Video: Chef Judi - Seared Salmon Toast

Salmon Toast | Michael's On East

Salmon Toast | Michael's On East
Salmon Toast | Michael's On East


  • Piquillo Red Peppers
  • Greek Marinated Fava Beans
  • Guacamole
  • Hearts of Palm
  • Crispy Capers
  • Cilantro
  • Edamame
  • Lime Juice
  • French Bread


For the Salmon

2 8 oz Scottish Salmon Fillets

2 oz Olive Oil

Salt and Pepper to taste


Preheat the oven to 350 degrees. Heat a medium sauté pan over medium high. Season the salmon with salt and pepper, add the oil to the sauté pan and sear the salmon for 2 minutes on each side (medium rare). If you would like to reach a higher temperature, place the (oven-safe) pan in the oven and cook the salmon for 6 additional minutes to reach medium well. Set aside until the dish is ready to be plated.

For the Grilled French Bread

  • 4 slices French Country Bread (We always love supporting local bakeries, but Costco also has a great one)
  • 6 oz Extra Virgin Olive Oil


Set the grill on high heat. Drench the bread with oil and grill on both sides until crispy, not burnt. Set aside until the dish is ready to be plated

For the Guacamole

  • 3 Whole Ripe Avocados, diced
  • ½ Red Onion, finely minced
  • 2 Plum Tomatoes deseeded and diced
  • ½ bunch Cilantro, finely chopped
  • Juice of 5 Limes
  • 3 Jalapenos, deseeded and diced
  • Salt to taste

In a small bowl, gently mix all ingredients with a wooden spoon. (Avoid over-stirring; mixture should be a little chunky.)

To Plate

  • 2 8 oz Seared Salmon Fillets
  • 1 cup Sliced Pickled Hearts of Palms
  • 1 cup Large Piquillo Pepper, julienne
  • ½ cup Crispy Capers
  • 2 tablespoons Cilantro, chopped
  • 3 Limes (To squeeze/juice as you assemble the dish)
  • 1 cup Greek-Marinated Fava Beans (Available at Whole Foods)
  • Micro Greens to garnish (Available at Whole Foods)
  • 4 Tablespoons Extra Virgin Olive Oil

Spread the guacamole on all 4 slices of grilled bread. Top with the Greek beans, cut salmon into 6 slices and distribute evenly on top of the beans. In a small mixing bowl, add the hearts of palms, cilantro, half the capers, peppers, oil and squeeze the limes. Season with salt and black pepper and mix well. Top salmon with the mix, sprinkle the rest of the capers and garnish with micro greens. If liquid remains from the mix, top the dish and serve immediately.