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Salmon Bruschetta

Wild Salmon Bruschetta

1 lb wild salmon, gently poached in water

 

8-10 ripe medium tomatoes on the vine diced (a mix of tomatoes works well too, heirloom etc)

¾ cup torn basil

1 tablespoon garlic minced

1/4cup lemon juice

¼ cup lime juice

¼ cup balsamic vinegar

½ cup olive oil

1 tablespoon Himalayan sea salt

 

½ cup red onion, chopped

1/4cup green onions, chopped finely

1 avocado chopped

 

4 hearts of romaine lettuce stalks

 

Put all ingredients except salmon, onions and avocados into a deep bowl or a mason jar and let sit overnight in refrigerator or for a few hours.  The next day, poach salmon and add to mix along with chopped green onions and avocado.  Scoop out and put on top of romaine lettuce 

Wild Salmon Bruschetta

1 lb wild salmon, gently poached in water

 

8-10 ripe medium tomatoes on the vine diced (a mix of tomatoes works well too, heirloom etc)

¾ cup torn basil

1 tablespoon garlic minced

1/4cup lemon juice

¼ cup lime juice

¼ cup balsamic vinegar

½ cup olive oil

1 tablespoon Himalayan sea salt

 

½ cup red onion, chopped

1/4cup green onions, chopped finely

1 avocado chopped

 

4 hearts of romaine lettuce stalks

 

Put all ingredients except salmon, onions and avocados into a deep bowl or a mason jar and let sit overnight in refrigerator or for a few hours.  The next day, poach salmon and add to mix along with chopped green onions and avocado.  Scoop out and put on top of romaine lettuce 

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