Name: Salmon Toasts with Calabrian Chile–Garlic Butter
Total time: 35 min
Ingredients: 2 (8-ounce) skinless salmon fillets; ½ teaspoon table salt; ¼ teaspoon pepper; 1 teaspoon vegetable oil; 4 tablespoons unsalted butter; ¼ cup minced garlic; ¼ cup jarred whole Calabrian chiles , drained and chopped; 1½ tablespoons lemon juice; 4 slices country bread , 6 inches wide and ¾ inch thick, toasted; ¼ cup sour cream; 4 ounces (4 cups) baby arugula

Why This Recipe Works

With the right treatment and accompaniments, cooked salmon goes just as nicely atop toast as the smoked kind. We halve salmon fillets lengthwise to create thin pieces that cook through quickly on the stove. Once the salmon cools, we flake it into pieces that will fit easily on the bread. We spread the bread with a thin layer of sour cream, which helps to hold the arugula that goes on next in place. After arranging the flaked salmon over the arugula, we drizzle it with a garlicky butter that also has chopped Calabrian chiles mixed in, for an easy meal that tastes surprisingly complex.

Before You Begin

We like the texture from chopping whole Calabrian chiles but jarred crushed Calabrian chiles can be used; reduce to 3 tablespoons. Greek yogurt or cream cheese can be substituted for sour cream. Garnish with parsley or chives.

Instructions

Halve 2 salmon fillets lengthwise to create 4 narrow fillets. Season all over with ½ teaspoon table salt and ¼ teaspoon pepper.

Heat 1 teaspoon vegetable oil in 12-inch nonstick skillet over medium heat until shimmering. Arrange fillets cut side down and cook until centers are still translucent when checked with tip of paring knife and register 125 degrees (for medium-rare), 3 to 4 minutes per side. Transfer to plate and let cool slightly. Using fork, flake salmon into large pieces. Wipe skillet clean with paper towels.

Melt 4 tablespoons unsalted butter in clean, dry skillet over medium-low heat. Add ¼ cup minced garlic and cook, stirring occasionally, until fragrant and just beginning to turn golden, about 5 minutes. Off heat, stir in ¼ cup jarred whole Calabrian chiles, drained and chopped, and 1½ tablespoons lemon juice.

Toast 4 slices country bread. Divide ¼ cup sour cream followed by 4 cups baby arugula across toasts. Arrange salmon on top and spoon over butter mixture. Serve.