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Salmon Bruschetta

Salmon Bruschetta

2 tomatoes

½ cup torn basil

¼ cup chopped red onion

2 tablespoons olive oil

2 tablespoons balsamic vinegar

¼ cup lemon juice or apple cider vinegar

2 gloves of garlic chopped

2 tspns Himalayan sea salt

½ of avocado chopped

 

Put the ingredients above in a bowl and toss gently (if wish let mixture sit overnight in fridge to enhance flavors). 

 

Poach ½ lb of salmon, cool, and flake off into bruschetta.  Serve inside Romaine Lettuce bowls or on homemade sourdough.

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