Salmon Bruschetta Recipes

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BRUSCHETTA BAKED SALMON



Bruschetta Baked Salmon image

The most delicious balsamic baked salmon is topped with fresh tomato basil bruschetta in this easy recipe, made in just 29 minutes! It's healthy, gluten free, low carb and whole30 compliant!

Provided by Whitney Bond

Categories     Main Course

Time 29m

Number Of Ingredients 15

1 tbsp olive oil
3 cloves garlic (minced)
3 tbsp balsamic vinegar
½ tsp sea salt
½ tsp black pepper
2 tbsp fresh basil (chopped)
12 oz salmon (two 6 oz pieces)
2 Roma tomatoes (diced)
3 tbsp red onion (diced)
2 cloves garlic (minced)
1 tbsp fresh basil (chopped)
2 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
¼ tsp salt
¼ tsp black pepper

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.

Nutrition Facts : Calories 486 kcal, Carbohydrate 12 g, Protein 35 g, Fat 32 g, SaturatedFat 4 g, Cholesterol 93 mg, Sodium 959 mg, Fiber 1 g, Sugar 7 g, ServingSize 1 serving

BRUSCHETTA SALMON



Bruschetta Salmon image

Clocking in at just 292 calories per serving, this Bruschetta Salmon is such a bright, summery and delicious dish and a great way to get your seafood in! Best part is dinner on the table in 25 minutes!

Provided by Joanna Cismaru

Categories     Dinner     Lunch

Time 25m

Number Of Ingredients 12

4 salmon fillets (no skin)
1 teaspoon Italian seasoning
1/4 teaspoon salt (or to taste)
1/4 teaspoon pepper (or to taste)
3 tablespoon olive oil
1 small onion (finely chopped)
3 cloves garlic (minced)
2 cups cherry tomatoes (cut in half)
1 tablespoon lemon juice (freshly squeezed)
6 leaves basil (thinly sliced)
1 tablespoon balsamic glaze (for drizzling)
1/2 cup Parmesan cheese (freshly grated)

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.

Nutrition Facts : ServingSize 1 fillet, Calories 292 kcal, Carbohydrate 7 g, Protein 22 g, Fat 19 g, SaturatedFat 4 g, Cholesterol 55 mg, Sodium 394 mg, Fiber 1 g, Sugar 3 g

PERFECT GRILLED BRUSCHETTA SALMON



Perfect Grilled Bruschetta Salmon image

Learn to make a perfectly grilled salmon filet with My Food and Family. This bruschetta salmon recipe is awesome for your upcoming mealtime.

Provided by My Food and Family

Categories     Home

Time 40m

Yield 6 servings

Number Of Ingredients 7

1 tomato, chopped
1/2 small sweet onion, thinly sliced
1 clove garlic, minced
1/4 cup KRAFT Shredded Parmesan Cheese
1/4 cup KRAFT Sun Dried Tomato Vinaigrette Dressing made with Extra Virgin Olive Oil, divided
1 skin-on salmon fillet (1-1/2 lb.)
2 Tbsp. chopped fresh basil

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.

Nutrition Facts : Calories 270, Fat 16 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 85 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 0.5189 g, Sugar 0 g, Protein 27 g

SMOKED SALMON BRUSCHETTA



Smoked Salmon Bruschetta image

This variation on bagels, lox and cream cheese can be served as a morning delicacy or for brunch. From The Best 50 Bruschetta Recipes by Dona Z. Meilach. I haven't tried this yet, but I love bagels and lox. I'll probably add some capers to this when I try it too.

Provided by lazyme

Categories     Lunch/Snacks

Time 10m

Yield 4 serving(s)

Number Of Ingredients 6

4 slices Italian bread (cut diagonally 1/2 inch thick)
1 garlic clove, cut in half
4 teaspoons extra virgin olive oil
8 slices smoked salmon or 8 slices lox, thinly sliced
8 slices white onions or 8 slices purple onions
1/4 cup cream cheese, softened

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.

SALMON BRUSCHETTA



Salmon Bruschetta image

Provided by Jennifer Iserloh

Number Of Ingredients 11

1 fillet wild salmon (about 6 ounces), skin on
1/2 teaspoon salt
1 can (15 ounce) white beans, drained and rinsed
1 medium tomato, diced (about 1 cup)
1 carrot, peeled and grated (about 1/4 cup)
2 cloves garlic, finely chopped
1/4 cup fresh basil (or tarragon)
1 tablespoon balsamic vinegar
1 tablespoon olive oil
1/4 teaspoon freshly ground black pepper
16 lowfat whole-grain crackers, such as Ryvita

Steps:

  • Fill a large saucepan with water. Bring to a rolling boil. Remove from heat, add salmon and salt and cover. Let stand until salmon is no longer translucent in the center but still dark pink and tender, 8 to 10 minutes. Remove salmon and discard skin. Transfer to a bowl and break up with a fork. Add beans, tomato, carrot, garlic, basil, vinegar, oil and pepper. Stir to combine. Separate into 2 small plastic containers. (Salmon will keep for up to 2 days.) Bring 1 container and 8 crackers for lunch. Spoon onto crackers right before eating.

SALMON PâTé BRUSCHETTA



Salmon Pâté Bruschetta image

Deliciously rich! Ideal for parties! Can be prepared in advance for last-minute quick assembly. Chill 30 minutes before serving.

Provided by Julie Bs Hive

Categories     < 60 Mins

Time 50m

Yield 24 slices

Number Of Ingredients 13

1/2 scallion, sliced
1/2 lemon, sliced
1 bay leaf, torn in half
1/2 teaspoon black peppercorns, lightly crushed
4 fluid ounces dry white wine
1 lb boneless salmon, cut into pieces
4 ounces butter, at room temperature
5 ounces smoked salmon, cut into bite-size pieces
4 scallions, white parts half the green parts, very finely chopped
1/4 teaspoon ground nutmeg
2 tablespoons very finely chopped fresh parsley
salt and pepper
24 slices French bread, each about 1/2 inch thick

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.

Nutrition Facts : Calories 244.1, Fat 6.7, SaturatedFat 3, Cholesterol 21.4, Sodium 479.7, Carbohydrate 33.8, Fiber 2.1, Sugar 0.3, Protein 10.7

BAKED BRUSCHETTA SALMON



Baked Bruschetta Salmon image

Discover Baked Bruschetta Salmon, the oven-friendly version of a favorite grilled entrée. This Baked Bruschetta Salmon features shredded Parmesan, sun-dried tomatoes, slivered almond, fresh basil and zesty Italian dressing-full of rich, delicious flavors that will knock their socks off.

Provided by My Food and Family

Categories     Home

Time 30m

Yield 6 servings

Number Of Ingredients 6

1/4 cup KRAFT Shredded Parmesan Cheese
1/4 cup oil-packed sun-dried tomatoes (about 8 tomato halves)
1/4 cup slivered almonds
1/4 cup loosely packed fresh basil leaves
1/2 cup KRAFT Zesty Italian Dressing
1 skinless salmon fillet (1-1/2 lb.)

Steps:

  • Heat oven to 400ºF.
  • Pulse first 4 ingredients in food processor until finely chopped.
  • Add dressing; process until blended.
  • Place fish on parchment-covered baking sheet; cover with tomato mixture.
  • Bake 18 to 20 min. or until fish flakes easily with fork.

Nutrition Facts : Calories 270, Fat 18 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 0.8566 g, Sugar 0 g, Protein 23 g

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