Bruschetta With Salmon Tartare And Roe Recipe 435

PERFECT GRILLED BRUSCHETTA SALMON

Steps:

• Heat grill to medium heat.
• Combine first 4 ingredients with 3 Tbsp. dressing. Spray large sheet heavy-duty foil with cooking spray.
• Place foil on grill grate. Top with fish, flesh side down.
• Grill 5 min.; turn fish. Brush with remaining dressing.
• Top with tomato mixture. Grill 18 to 20 min. or until fish flakes easily with fork; top with basil.

BRUSCHETTA WITH SALMON TARTARE AND ROE RECIPE - (4.3/5)

Steps:

• Toast both sides of the bread until golden, then rub one side of each slice with the halved garlic cloves and brush generously with the extra virgin olive oil. Cut the salmon fillets into 1/2 inch dice, place in a nonmetallic bowl with the chives, lime juice, and 2 tablespoons extra virgin olive oil, and season with salt and pepper. Serve the salmon tartare immediately on the slices of bruschetta, topped with a small spoonful of each creme fraiche and salmon roe.

BRUSCHETTA BAKED SALMON

Steps:

• Preheat the oven to 400°F.
• Heat the olive oil in a small pot on the stove over medium high heat.
• Add the garlic and saute for 1 minute.
• Add the balsamic vinegar, salt and pepper.
• Simmer on the stove for 5 minutes.
• Remove from the heat and stir in the fresh basil.
• Place the salmon on a foil lined baking sheet and cover with the balsamic sauce.
• Place the salmon in the oven for 15 minutes.
• While the salmon is in the oven, prepare the bruschetta.
• Combine all of the ingredients in a small mixing bowl.
• When the salmon comes out of the oven, top with the bruschetta and serve immediately.

BRUSCHETTA SALMON

Steps:

• Season the salmon on both sides with Italian seasoning and salt and pepper.
• In a large skillet heat 2 tbsp of the olive oil over medium heat. Add the salmon and cook until salmon is opaque for about 6 minutes. Flip and cook on the other side for another 6 minutes, until it flakes easily. Transfer to a plate.
• Add the remaining 1 tbsp of olive oil to the skillet then add the chopped onion and cook until the onion is soft and translucent, about 4 to 5 minutes, make sure not to burn it. Add the garlic and saute for another 30 seconds until the garlic is aromatic.
• Add the tomatoes to the skillet and season with salt and pepper. Cook, until the tomatoes begin to burst, stirring frequently. Turn off the heat and drizzle the lemon juice over the tomatoes.
• To serve, top salmon with bruschetta mixture on top. Garnish each piece of salmon with balsamic reduction, basil and a bit of Parmesan cheese.