Servings 4
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Skill Level Easy

  • 4 5 oz fillets of Wild Sockeye Salmon
  • 1 tsp + 1 tbsp + 1 tbsp Gal & Gary's extra virgin olive oil
  • 2 cups cucumbers, thinly sliced
  • 1/4 cup red onion, thinly sliced
  • 1 tbsp white wine vinegar
  • 1/2 tbsp + 1 tbsp dill, chopped
  • 1/2 tbsp + 1/2 tbsp parsley, chopped
  • 1/4 cup cream cheese
  • 1 tsp lemon juice
  • Zest of a 1/4 lemon
  • 8-10 baguette slices, cut long on the bias
  • salt and pepper

How to make it

  1. Pre-heat grill.
  2. Lightly rub salmon with 1 tsp olive oil and season with salt and pepper.
  3. Combine sliced cucumbers, red onions, ½ tbsp dill, ½ tbsp parsley, white wine vinegar, salt and pepper. Mix well and allow the cucumbers to macerate and weep their water. Set aside for later.
  4. In a small bowl combine cream cheese, 1 tbsp olive oil, 1 tbsp dill, ½ tsp parsley, lemon juice, lemon zest, salt and pepper. Mix well and set aside.
  5. Toss the sliced baguette with 1 tbsp olive oil, salt and pepper.
  6. Now grill the salmon. Grill 3-4 minutes on each side until desired doneness. When salmon is almost done put the baguette on the grill and toast until golden brown. About 1 minute per side.
  7. When time to assemble. Smear the cream cheese onto the crostini and top with the drained cucumber salad. Serve with the grilled salmon and enjoy!
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  • 4 5 oz fillets of Wild Sockeye Salmon
  • 1 tsp + 1 tbsp + 1 tbsp Gal & Gary's extra virgin olive oil
  • 2 cups cucumbers, thinly sliced
  • 1/4 cup red onion, thinly sliced
  • 1 tbsp white wine vinegar
  • 1/2 tbsp + 1 tbsp dill, chopped
  • 1/2 tbsp + 1/2 tbsp parsley, chopped
  • 1/4 cup cream cheese
  • 1 tsp lemon juice
  • Zest of a 1/4 lemon
  • 8-10 baguette slices, cut long on the bias
  • salt and pepper