Perform: Open Faced Salmon Recipe
Savor our open-faced salmon, featuring perfectly seared salmon atop artisan bread, complemented by fresh herbs and a zesty lemon aioli.
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Salmon
Preheat the oven to 375°F (190°C). In a small bowl, mix olive oil, lemon juice, minced garlic, salt, and black pepper. Brush this mixture over the salmon fillets.
- 2
Bake the Salmon
Place the salmon fillets on a lined baking sheet and bake for about 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork.
- 3
Prepare the Cream Cheese Spread
While the salmon is baking, mix the cream cheese, capers, and chopped dill in a bowl until well combined.
- 4
Toast the Bread
Lightly toast the sourdough bread slices in a toaster or on a skillet until golden brown.
- 5
Assemble the Open Faced Salmon
Spread the cream cheese mixture generously over each slice of toasted sourdough bread. Top with the baked salmon and a handful of arugula or mixed greens.
- 6
Serve
Serve immediately, garnished with extra dill if desired.
