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[edit] Ingredients
8 |
ounces salmon |
|
Extra-virgin olive oil to taste |
|
|
2 |
tablespoons capers |
½ |
cup red onion, finely diced |
2 |
Roma tomatoes, cut in medium dice |
2 |
tablespoons cilantro, finely chopped |
¼ |
tablespoon jalapenos, finely chopped |
3 |
tablespoons lemon juice |
1 |
pita bread round |
4 |
parsley sprigs |
[edit] Preparation
Step 1 |
Brush salmon with olive oil, salt and pepper to taste. Broil salmon. Let cool. Crumble into medium bowl. Add capers, onion, tomatoes, cilantro and jalapenos. Toss together. Add salt and pepper to taste, moisten with lemon juice and extra-virgin olive oil, and toss again. Adjust seasoning. Serve over toast points (below), garnishing with parsley. |
Step 2 |
Toast points: Preheat oven to 350 degrees. Cut pita into 8 wedges. Split open wedges. Place in bowl and toss with olive oil, salt and pepper to taste. Place on cookie sheet and bake until golden brown and crisp, about 5 minutes. |
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