Cleanse Leftovers: Salmon-Tuna Crostini

My quest to use up the leftovers from the Cleanse continues. Julia Child used to call it “feasting on the remains”. I love that.

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These remains are leftover sherry vinaigrette, leftover salmon, and unused cans of tuna, that were on the Cleanse grocery list, and never used. (o_0)

I stripped the salmon from its skin, broke it up into chunks in a bowl, added two drained cans of tuna, and all the sherry vinaigrette. I mixed that together gently, checked for seasoning, and finished the mixture off with lemon juice, sea salt, and pepper.

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I heaped that salmon-tuna salad atop slices of a French baguette that I drizzled with olive oil on both sides, and topped them with a generous sprinkling of Parmesan cheese. The crostini spent about 35 minutes in a 350F-degree oven, until the cheese had browned lightly, and the whole kitchen smelled heavenly.

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The tuna helped keep the salmon from tasting oily, and the vinaigrette kept both fishes from drying out. The crostini were lightly toasted, with a bit of crunch, and I felt very fancy eating them. The Husband displayed his approval by eating quite a few, and exclaiming, “Yum.”

They are nestled alongside my second try at Celery Root and Meyer Lemon Salad from the Cleanse menu. My suspicions were correct about this recipe; you really need to make it with Meyer lemons to get the proper flavor. Conventional lemons made a sorry substitute. I also broke out the mandoline to properly julienne the celery root, and I’m glad I did. The texture was also better this time around. This salad was great with the scallops last week, and it was great with the crostini, so I’m pretty sure it’d be a winner with any seafood it’s paired with.

The clean-out quest continues. Next up, a giant pot of vegetables, but it’s not what you think.

  1. The celery root is decidedly better with Meyer lemons. Much more lemon flavor, without being acidic.

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