A few weeks ago the stars aligned and my husband and I were finally able to have a date night. We had a gift certificate to a local restaurant that only serves whole/local foods and we settled in for a great dinner. I ordered an entree that involved salmon baked with Bruschetta, because I was intrigued. I'd never thought to pair the two, and it was absolutely amazing.
I recreated it this past weekend with the Bruschetta recipe that I posted here a few years ago, and it got eight thumbs up from my other family members. Here's how to make the magic happen.
Six or seven Roma tomatoes, diced
One red onion, finally chopped
Two large sprigs of fresh basil, chopped
2 Tbsp sun dried tomatoes, sliced
2 Tbsp extra virgin olive oil
3 cloves of garlic, finely chopped
2 Tbsp Red Wine Vinegar
Freshly ground pepper and salt, to taste.
One large fillet of salmon
Freshly grated Parmesan cheese
Toss the Bruschetta ingredients together in a bowl. Allow to sit for two or more hours in the refrigerator to let the flavors combine.
Spray a baking dish with cooking spray and place salmon inside. Top with Bruschetta and then sprinkle with Parmesan cheese.
Bake at 375 for approximately 25 minutes, until salmon is cooked throughout.