Salmon Bruschetta Food

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 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.

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.

SMOKED SALMON BRUSCHETTA

Steps:

• Toast bread, rub one side of each slice with the cut side of garlic clove and drizzle with olive oil.
• Arrange smoked salmon and onion slices on bread and top with a dollop of cream cheese.

SMOKED SALMON BRUSCHETTA

Steps:

• Heat oven to broil.
• In a small bowl, mix pine nuts, tomatoes, cheese, salmon and olive oil.
• Add pepper to taste.
• Toast bread in the oven.
• Take out of the oven and rub each one with the garlic.
• Put some bruschetta mix on each slice of bread.
• Add basil.
• Serve.

SALMON PâTé BRUSCHETTA

Steps:

• Put the scallion, lemon slices, bay leaf, peppercorns, and white wine in a large skillet. Add water to half fill the skillet, and bring to a boil. Boil for 2 minutes, and then reduce the heat to its lowest setting. Add the salmon pieces, cover the skillet, and let simmer for 8 minutes. Remove the skillet from the heat, keep covered, allow the salmon to cool in the cooking liquid.
• Meanwhile, melt 1 oz of the butter in a large skillet over medium heat. Add the smoked salmon, scallions, and nutmeg and stir for about 2 minutes until the salmon looses its shiny coral color and becomes opaque. Remove from the heat and set aside until cool.
• Drain and flake the poached salmon and put into a wide, shallow bowl. Add the smoked salmon mixture and cooking juices. Add the rest of the butter. Use your fingers to gently mix it all together until the salmon is very finely mixed. Stir in the parsley. Add salt and pepper to taste. Spoon into a bowl, cover, and chill until 30 minutes before you are ready to serve.
• When ready to serve, preheat broiler to high. Toast the bread on both sides until golden brown and crisp. Spread the pâté on the hot toast.

GUACAMOLE-SMOKED SALMON BRUSCHETTA

Steps:

• Mash the avocados together. Add the chopped tomatoes, grated carrots, crushed fennel seeds, salt and pepper, and lemon juice. Mix well.
• Thinly butter each slice of French bread, and toast it in the oven for 2 minutes.
• After taking out the French bread slices, add one piece of smoked salmon to each slice.
• Top the French bread and salmon with one or two slices of white onion, as desired.
• Adding as a third layer of topping the tomato-avocado mix.
• Serve one or two per person.