Salmon With Fresh Tomato Bruschetta And Pesto Crisped Italian Focaccia Recipes

FRESH TOMATO BRUSCHETTA

Steps:

• In a small bowl, combine the first 10 ingredients. , Spread baguette slices with butter; top each with a cheese slice. Place on ungreased baking sheets. Broil 3-4 in. from the heat until cheese is melted, 3-5 minutes. With a slotted spoon, top each slice with about 1 tablespoon tomato mixture.

PARCHMENT TOMATO PESTO SALMON RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C).
• Fold the parchment paper in half, then open up.
• On one half, lay down the green beans. Drizzle on oil and sprinkle on salt & pepper.
• Lay the salmon on the green beans, and spread on the pesto. Top with tomatoes.
• Fold the parchment paper over the salmon, and cinch the paper together by folding it over itself along the edges.
• Bake for 20 minutes or until internal temperature of salmon reaches 145˚F (63˚C).
• Enjoy!

SMOKED SALMON BRUSCHETTA WITH TOMATO-AVOCADO SALSA

Steps:

• For Salsa:
• Combine all ingredients in bowl. Season with salt and pepper.
• For Toasts:
• Preheat broiler. Brush 1 side of bread with oil. Sprinkle with pepper. Broil both sides until golden, about 2 minutes per side. Arrange bread, oil side up, on work surface. Top with salmon. Cut each toast in half. Arrange on platter. Top each with some salsa. Serve, passing remaining salsa separately.

SALMON- PESTO FOCACCIA SANDWICHES

Steps:

• Place salmon in a medium bowl.
• Add pesto, onion, tomatoes, mayonnaise, lemon zest and salt, mix well.
• Split bread in half, layer lettuce leaves on bottom half of bread, top with salmon mixture and top of the bread.
• Cut into 4 and serve immediatly or wrap in plastic wrap and refrigerate up to 6 hours before serving.

BAKED BRUSCHETTA SALMON

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.

SALMON WITH FRESH TOMATO BRUSCHETTA AND PESTO CRISPED ITALIAN FOCACCIA

Steps:

• Place fish in oven proof shallow baking dish. Brush each fillet with olive or vegetable oil. Squeeze fresh lemon juice over fillets. Season with garlic, Morton® Kosher Salt and pepper. Cover and refrigerate for at least 30 minutes or up to 1 hour. Drain fish fillets of any marinade; discard marinade.
• In large glass bowl, combine tomatoes, red onion, garlic, basil, Morton® Kosher Salt, and pepper, with olive oil and vinegar. Cover and allow flavors to combine until needed. Toast focaccia until crisp; spread evenly with basil pesto mixture. Keep warm for serving.
• Bake fish at 350 degrees F for 20 to 30 minutes or until fish flakes easily with a fork. Serve cooked fish immediately with bruschetta mixture and crisp focaccia bread.

SALMON WITH FRESH TOMATO BRUSCHETTA AND PESTO CRISPED ITALIAN FOCACCIA

Steps:

• Place fish in oven proof shallow baking dish. Brush each fillet with olive or vegetable oil. Squeeze fresh lemon juice over fillets. Season with garlic, Morton® Kosher Salt and pepper. Cover and refrigerate for at least 30 minutes or up to 1 hour. Drain fish fillets of any marinade; discard marinade.
• In large glass bowl, combine tomatoes, red onion, garlic, basil, Morton® Kosher Salt, and pepper, with olive oil and vinegar. Cover and allow flavors to combine until needed. Toast focaccia until crisp; spread evenly with basil pesto mixture. Keep warm for serving.
• Bake fish at 350 degrees F for 20 to 30 minutes or until fish flakes easily with a fork. Serve cooked fish immediately with bruschetta mixture and crisp focaccia bread.