Baked Salmon Salad on Cucumber Rounds

Baked Salomon on Cucumber Rounds

Easy, healthy and delicious appetizer to serve a crowd, all while keeping you on your healthy eating path.

Ingredients

  • 1 pound Wild Salmon fillet
  • 1 tbsp Extra Virgin Olive Oil
  • 1/4 tsp each: Sea Salt, freshly ground black pepper, Smoked Paprika, juice of 1/2 lemon
  • 2 Tbsp minced red onion
  • 2 Tbsp Dijon mustard
  • 1 Tbsp mayonnaise
  • 2 English Cucumbers, cut into 1/4 inch
  • 1 tbsp fresh parsley, finely chopped

Directions

  1. Preheat the oven to 350 degrees. Place the Salmon on a parchment lined baking sheet. Season the fillet with the olive oil, salt, pepper, paprika and the lemon juice and rub to coat.
  2. Bake for 20 minutes until the fish is firm, but still pink. If you prefer it more well done, bake for an extra 5 minutes.
  3. Take out the fish and let it cool completely. Flake it into a bowl and mix in the red onion, mustard and mayonnaise.
  4. Place a heaping tablespoon of salmon salad onto a cucumber round. Sprinkle with the chopped parsley and serve. 

*Salmon salad can be made a day ahead of time, but cut the cucumbers right before serving. Also great on a whole grain bun for a picnic lunch!

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