Quick, simple and delicious, this recipe for Salmon Bruschetta is the perfect 30 minute meal. Easy enough to prepare on a weeknight, yet sophisticated enough to wow guest you are entertaining, this recipe is a must make the next time you want to try something different.
While bruschetta is traditionally served with a hearty toasted bread, we decided to put a delicious spin on that tradition by serving it on a perfectly seared succulent salmon fillet. This recipe for Salmon Bruschetta is not only incredibly easy to prepare, clocking in at just 30 minutes from start to finish, but it is also one of our new favorite meals. We used wild Alaska Coho Salmon in this recipe, but really any variety of Sizzlefish salmon would work incredibly well in this recipe. Loaded with heart healthy omega-3 fatty acids, these moist delicate fillets pair perfectly with the acidic tomato mixture.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 2 servings
- 2 Sizzlefish Salmon Fillets
- Kosher Salt, to taste
- Freshly Ground Black Pepper, to taste
- 3 TBSP Olive Oil, divided
- ½ cup Balsamic Vinegar
- 2 tsp Cane Sugar
- 1 Shallot, finely chopped
- 2 Garlic Cloves, sliced
- 1 cup cherry tomatoes, cut in half
- 1/2 tsp Italian Seasoning
- 1 TBSP Fresh Lemon Juice
- 1/4 cup Fresh Basil, thinly sliced
- 2 TBSP Grated Parmesan Cheese
- Season the salmon fillets with Italian seasoning and salt and pepper. Set aside.
- Place a small saucepan on the stove. Add the balsamic vinegar and cane sugar to the pan. Heat on medium high heat until it comes to a boil. Allow to boil for 10-15 minutes or until the sauce reduces by ½. When done, the sauce should coat the back of a spoon. Allow to cool while the salmon cooks.
- Next, heat 2 tablespoons of the olive oil over medium heat in a large nonstick skillet. Once the oil is heated, add the salmon to the pan and cook 6 to 8 minutes or until the salmon fillets are seared to golden brown and release easily from the pan. Flip the fillets and cook on the other side for an additional 6 to 8 minutes. The salmon fillets should be 145 degrees F. Once cooked, remove the salmon from the pan.
- Next, add the remaining 1 tablespoon of olive oil to the skillet. Add the diced shallots to the heated oil and cook until soft and translucent, about 4 minutes. Once the shallots are softened, add the sliced garlic and sauté for another 30 seconds or until the garlic is aromatic. Add the sliced tomatoes to the skillet, along with the Italian seasonings and season with salt and pepper to taste. Cook, until the tomatoes are just heated. Remove the pan from the heat and pour the lemon juice over the tomato mixture.
- To serve, place a bed of fresh greens on the plate. Next, drizzle the balsamic reduction over the greens and place the seared salmon fillet on top. Then evenly distribute the bruschetta mixture over the salmon fillets and top with lemon zest, freshly grated parmesan cheese and basil.
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