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