Succulent Stacks: Make These Crab And Salmon Towers
You don't have to commit to the paleo diet full time to reap its nutritional and weight-loss benefits. Pick up a copy of healthy-eating expert Daniel Green's new cookbook, Paleo Monday to Friday, and get your feet wet with this "you'd never know it's paleo" seafood stack. It's a crowd-pleaser!
This is a great dinner party dish as it's so simple but never fails to impress, and no one will ever guess you are on a diet.
Succulent Stacks: Make These Crab And Salmon Towers
Prep Time
30
minutes
Cook Time
0
minutes
Servings
4
Total time: 30 minutes
Ingredients
- 2 6-ounce cans crab meat
- 1/2 red onoin
- 1 tablespoon olive oil
- A handful of fresh dill
- juice of 1 lemon
- sea salt and freshly ground black pepper
- 1 tablespoon sesame seeds
- 1 pound fresh salmon
- About 4 cups mesclun
- A drizzle of olive oil
Directions
- Place the crab meat in a bowl with the onion, olive oil, dill, and lemon juice. Mix well, season to taste, and set aside.
- In another bowl, sprinkle the sesame seeds on the salmon and mix until thoroughly coated.
- In another bowl, mash the avocado with a squeeze of lemon. Season to taste, add the scallions, and mash into the avocado.
- Place a pastry ring in the center of each plate and spoon in a quarter of the crab mixture, pushing it down well into the mold. Add a layer of avocado and finish with the salmon, pressing everything down so the tower will hold its shape when you remove the pastry ring. Repeat this for each serving.
- Serve with a fresh green salad, a drizzle of olive oil, and a pinch of salt.