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Bruchetta Salmon

 

·         Two 3-4 ounce salmon filets

·         2 tbsp Dijon mustard

·         Juice of one lemon

·         Fresh basil, oregano, and parsley (about 2 tbsp of each)

·         3 cloves finely minced garlic (made into a paste)

·         Salt, black pepper and white pepper

·         1 tsp olive oil

·         Poppy seeds

 

·         ½ cup Artichoke and Olive Bruchetta

 

Wisk together all ingredients and pour over salmon. Marinate 30-60 minutes in the refrigerator.

Sear the salmon over high heat in a lightly greased nonstick pan for about 2 minutes, flip and reduce the heat. Let it cook on the skin side for about 4 minutes over medium/medium-high heat.

Top the salmon with bruchetta when it comes off the stove and let rest under foil.
Recipe by Meagan McKeever
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