( appetizer )

A surprisingly tasty appetizer and low in calories. Green tea? Really? Makes 24.


4-6 c   Green Tea

2   Salmon fillets 170g ( 6oz )   skin on

12   mini grape Tomatoes   each cut in half lengthwise  

1 c   Broccoli florets   as small as possible   ½ cm ( ¼” )

½ c   ranch style Dressing   low fat if desired

¼ c   Red Pepper   diced small

¼ c   Celery   diced small

1/8 c   red Onion   finely chopped

3 tbsp   Italian Parsley   chiffonade ( cut in very thin strips or shreds )   divided

2 tbsp   Chives   fresh   cut small

1 tsp   Dill   dried   or 1 tbsp   fresh

½ tsp   Lemon zest   fresh

Salt and Pepper to taste

1   Baguette   made into crostini-sized pieces   3.75cm ( 3/8” ) 24 pieces


make 4-6 cups of green tea in a measuring cup or bowl

sprinkle fillets lightly with salt and pepper

place salmon fillets, skin side down, in skillet or pot

pour the tea into the pot to cover the fillets plus a bit  add more water if needed

cover the skillet tightly and simmer over medium-low heat until the salmon is barely opaque in center   about 10 minutes

remove from heat and let stand   the salmon will finish cooking as it rests

transfer salmon to a plate. Discard the tea   cover salmon with plastic wrap and chill until cold, at least 4 hours

break up the salmon with a fork into small pieces

mix the salad dressing and the vegetables, the dill, half the parsley and the lemon zest

gently mix the salmon into the other mixture being careful not to mash the salmon   leave it chunky

slice the baguette into thin slices   drizzle lightly with olive oil and bake 204ºC

( 400ºF ) for 10 min. or until slightly browned. Cool to room temperature

spoon 1-2 tbsp of the salmon mixture onto each crostino

top each with a tomato half and with a few shreds of parsley and some chives

We use this on a bed of lettuce on our lunch menu. RJH.