Bruschetta Salmon

Posted by Lauren at 04/03/17

 
 

“No one is born a great cook.  One learns by doing.” -Julia Child 

Serves two fit chicks!

3/4 - 1 pound of Wild Salmon ( depending on how hungry you are) - I buy most of my fish from Eataly and am always very happy with the freshness and quality.

What you need

  • 2 Heirloom Tomatoes
  • Fresh Basil
  • Garlic Clove
  • Olive Oil
  • Balsamic Vinegar - See recipe for suggestion

What you do

  1. Pre Heat the oven to 375
  2. Chop Heirloom Tomatoes  (I prefer the dark brownish red green ones because they are so sweet and delicious) 
  3. Mince 2 cloves of garlic
  4. Chop Fresh Basil
  5. Drizzle GOOD quality balsamic… this is one dept you do not want to cut corners on.  This is a simple recipes but uses fresh, quality ingredients and trust me you can taste the difference.  My fav balsamic splurge is:  Balsamic Vinegar of Modena - La Dispensa di Amerigo (you can find it at Eataly or www.amerigo1934.it )
  6. Drizzle a small amount of olive oil.
  7. Mix together.
  8. Place Salmon on a baking dish and top with bruschetta mixture.
  9. Bake for 25 mins plus, depending on your desire cook temp.
  10. Bake for about 25 mins
  11. Serve immediately with a side salad.  YUM!

#leanbylauren