Serves 4 (makes about 16 crostinis)
Prep Time 20 minutes
Cook Time 20 minutes
Ingredients

1 baguette, cut on a bias into 1/4-inch thick slices

3 tablespoons extra-virgin olive oil

1/2 pound fresh skinless Alaska salmon, diced into 1/2-inch pieces* (see note)

1/4 cup freshly squeezed lemon juice

1/4 cup white balsamic vinegar

1/2 teaspoon kosher salt

1/2 cup diced tomato

1/3 cup chopped fresh basil

2 ounces fresh mozzarella, diced into 1/2-inch cubes

2 tablespoons homemade or good quality store-bought pesto

Directions

1. Preheat oven or toaster oven to 350°F. Brush both sides of each baguette slice with olive oil. Arrange on a baking sheet and bake for 5 minutes. Flip and cook until toasts are light golden brown, about 3 minutes longer. Remove and set aside.

2. Combine salmon, lemon juice, vinegar, and salt in a large bowl and gently mix with your hands to combine. Cover and refrigerate; allow to marinate for 30 minutes or longer, stirring occasionally.

3. Remove salmon from fridge. Drain and discard the liquid. Mix with tomatoes, basil, and mozzarella.

4. Spread a thin layer of pesto on each crostini. Spoon the salmon mixture onto the toasted bread and serve immediately.

*Note: For raw preparations, including ceviche, the Alaska Seafood Marketing Institute recommends using properly frozen salmon. Per the FDA, Alaska salmon are frozen at -4F and all commercial Alaska seafood processors follow these guidelines. Please make sure salmon has been frozen for at least three days before serving raw.