Salmon bruschetta; simple, easy and according to my diet.

I had salmon bruschetta once in Italy and I loved it so much I decided to try preparing it myself.
Bruschetta is easy to make, and mostly served as an appetizer. Although, since I started this diet it feels as if my stomach shrunk drastically; I can eat bruschetta as a meal.

This recipe serves 2 persons
You will need:
4 slices of sourdough bread (ideally would be ciabatta, but this isn't easy to find in the US - sourdough works as well)
3 romana tomatoes
4-5 big basil leaves
3-4 cloves of garlic
4 tablespoons of olive oil
400 g of salmon
salt to taste

First put the sourdough bread in the oven to become crunchy (400 F, for about 10 minutes)


Slice the tomatoes in small pieces
Cut the basil in fine pieces, make sure no big pieces are left

Cut two garlic cloves in small pieces and add to the tomato/basil mixture
Add 2 tablespoons of olive oil and 1 pinch of salt, mix this together
The mixture will give some juice, collect this 

Cut the salmon into thin (0,5 inch / 1 cm) slices
Dip them in the juice from the tomato/basil/garlic/olive oil
Pan fry the salmon in about 2 tablespoons of olive oil (you may add some extra salt here)

 The bread will be done by now

Spread about 1 teaspoon olive oil on 1 bread slice, do this for all four. The best way to do this is with a cooking brush
Take 1 garlic clove and brush the sourdough with the garlic (do this for all 4 slices, you will need about 2 cloves in total)
Place the salmon on the sourdough
Top the toast with the tomato mixture

Bon appétit!

Thank you for reading again!

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