Sunday, June 1, 2014
Grilled Bruschetta Salmon (no photo)
Well, I'm just sick! After loading my new food photos up, I decided to clean up the computer and camera and ended up deleting today and tomorrow's recipe photos! Ughhh!!! Please don't hold this against me and if you are a salmon lover, this is a delicious and easy recipe.
This recipe came from a Kraft "Food & Family" magazine and so, of course, it calls for Kraft products. One is the Vinaigrette Dressing but I didn't want to buy an entire bottle for one recipe so I found another recipe on-line and used it. That recipe is listed after the salmon.
GRILLED BRUSCHETTA SALMON (2 servings)
1/2 tomato, chopped
1/4 small sweet onion, thinly sliced
1/2 tsp garlic, minced
2 Tbsp shredded parmesan cheese
2 Tbsp Kraft Sun-Dried Tomato Vinaigrette Dressing made wtih EVOO, divided
1 (1/2 to 3/4 pound) salmon fillet, skin left on
1 Tbsp chopped fresh basil
Heat grill to medium heat. Combine first 4 ingredients (tomato through cheese) with
1 1/2 Tbsp dressing. Spray large sheet of heavy-duty foil with cooking spray.
Place foil on grill grate. Top with fish, flesh side down.
Grill 5 minutes; turn fish. Brush with remaining dressing.
Top with tomato mixture.
Grill until fish flakes easily. On my grill, I generally cook fish 10 minutes per inch of thickness at the thickest part of the fish. My fillet was 1 1/2" thick, so after turning, I cooked it another 10 minutes.
Top with chopped fresh basil.
Recipe Source: Kraft Food & Family, Summer 2014, p. 14
SUN-DRIED TOMATO VINAIGRETTE DRESSING (enough for recipe, can easily be doubled or more)
1 sun-dried tomato half
3/4 Tbsp balsamic vinegar
3/4 Tbsp red wine vinegar
1/4 tsp minced garlic and mashed with 1/4 tsp salt
2 1/2 Tbsp olive oil
1/2 Tbsp minced fresh basil leaves
In a saucepan, simmer the sun-dried tomato in 2" water for 3 minutes, or until they are tender; drain them, and mince them. In a bowl, whisk together the tomatoes, the vinegars, and the garlic paste, add the oil in a stream, whisking, and whisk the vinaigrette until it is emulsified. Stir in the basil.
Recipe Source: Epicurious.com