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
- Pre Heat the oven to 375
- Chop Heirloom Tomatoes (I prefer the dark brownish red green ones because they are so sweet and delicious)
- Mince 2 cloves of garlic
- Chop Fresh Basil
- 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 )
- Drizzle a small amount of olive oil.
- Mix together.
- Place Salmon on a baking dish and top with bruschetta mixture.
- Bake for 25 mins plus, depending on your desire cook temp.
- Bake for about 25 mins
- Serve immediately with a side salad. YUM!