Salmon Toasts with Radish Green Salsa Verde

This recipe for Salmon Toasts with Radish Green Salsa Verde features one of my favorite overlooked vegetables: the lowly radish. Available at the grocery store and farmer’s market pretty much all year, these little red (or white or watermelon colored) balls pack a pretty big punch in the health department. Particularly when coupled with some Omega 3 fatty acid rich smoked salmon.

Health Benefits of Radish

But even though I have been using radish in salads for years, I have always thrown away the tops. Not anymore. Turns out that the radish leaves contain even more nutrients than the radish itself.  A great source of Vitamin C (a best friend to your skin), radishes and their leaves are bursting with folate, potassium, fiber, magnesium and calcium. Eating more radish in your diet can help to regulate your blood pressure, prevent respiratory problems and soothe skin rashes including dryness. Not bad, right?

Salmon Toasts with Radish Green Salsa Verde makes for a quick, delicious, healthful lunch. Fantastic snack. Or appetizer at your next cocktail party. Because besides being really good for you, they are beautiful looking with the pink of the salmon, the red/white of the radish and the bright green of the salsa verde. Any left over salsa verde can be stored and used later over steamed veggies, roast chicken or grilled steak.

In this recipe for Salmon Toasts with Radish Green Salsa Verde, it calls for crème fraîche. Personally, I either leave it out,  substitute butter, or put it on top of the salmon. I don’t like things that make the toast “wet”. It’s up to you.

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Salmon Toasts with Radish Green Salsa Verde

Course Appetizer, Main Dish

Cuisine American

Servings 4

Ingredients

• 4 oz crème fraîche
• 4 slices whole wheat or country white bread toasted
• 4 oz smoked salmon
• 1 cup radish thinly sliced

Radish Green Salsa Verde

• 2 cups radish greens chopped
• 1 cup cilantro
• 1/2 cup extra virgin olive oil
• 3 garlic cloves
• 1 lemon zest & juice
• 1 orange zest & juice

Instructions

• Make the salsa verde by combining all ingredients plus a generous pinch of salt in a food processor or blender. Work until smooth. Taste and add more salt if necessary.
• Spread crème fraîche evenly over the 4 slices of toast. Top with the salmon and radish slices. Drizzle with salsa verde and serve.

Notes

If you are yeast intolerant, like myself, use a tortilla that you've crisped up on the stove top.

If you are gluten or wheat intolerant, try a rice cake or a gluten free bread.

And if you are in a hurry, try a crisp bread cracker like Wasa in lieu of the toast.