An integral part of the Mediterranean diet is dependent upon fish and seafood. Unfortunately, most wild, fresh fish has become extremely expensive – even more so than a good Fiorentina. So when I came across some attractively priced, wild, fresh Norwegian salmon at the local market, I couldn’t pass it up.
Two of my newest Twitter followers watched me make this dish; front row in my kitchen – like a live cooking show. They can attest to the simplicity and the deliciousness of the recipe.
Salmon alla Bruschetta
1 Salmon Filet, approximately 2 pounds
1 Can White Cannellini Beans, drained and rinsed
1/2 Vidalia Onion, diced
10-12 Grape Tomatoes, quartered
6 Basil leaves, roughly chopped
1 Tablespoon Lemon Juice
Salt, Pepper, and Extra Virgin Olive Oil
Preheat the oven to 400 degrees.
In a mixing bowl, combine the beans, onion, basil and tomatoes. Season to taste with salt, pepper, and olive oil and toss to coat. Next, place the fish on a piece of aluminum foil that is slightly longer than the filet. Pat the fish dry with some paper towels. Season lightly with salt and pepper and drizzle with olive oil. Dump the bean mixture all over the fish.
|~ This is the large piece of Salmon covered in the bean mixture. I added a bit more cracked black pepper before wrapping it up ~|
Cover the fish with a second piece of foil and wrap closed like a package – a calzone if you will! Place on a cookie sheet and bake for 30 minutes. When the fish is done, unwrap, transfer the foil to platter and serve family style. The fish was so tender and juicy that we scooped servings with a large spoon.
|~ The finished fish. Tender, moist and flavorful. The addition of the beans gives the dish a bit more heartiness. This 2 pound piece will serve about 4 people ~|
With this fish we opened a Sauvignon Blanc from high atop the Apennines that will be part of a feature article coming in the near weeks. The match was perfect.
January 5, 2016
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