Salmon Bruschetta

Directions

1. Season the salmon fillets with Italian seasoning and salt and pepper. Set aside.

   

2. Place a small saucepan on the stove. Add the balsamic vinegar and cane sugar to the pan. Heat on medium high heat until it comes to a boil.

3. Allow to boil for 10-15 minutes or until the sauce reduces by ½. When done, the sauce should coat the back of a spoon. Allow to cool while the salmon cooks.

4. Next, heat 2 tablespoons of the olive oil over medium heat in a large nonstick skillet. Once the oil is heated, add the salmon to the pan and cook 6 to 8 minutes or until the salmon fillets are seared to golden brown and release easily from the pan.

5. Flip the fillets and cook on the other side for an additional 6 to 8 minutes. The salmon fillets should be 145 degrees F. Once cooked, remove the salmon from the pan.

6. Next, add the remaining 1 tablespoon of olive oil to the skillet. Add the diced shallots to the heated oil and cook until soft and translucent, about 4 minutes.

7. Once the shallots are softened, add the sliced garlic and sauté for another 30 seconds or until the garlic is aromatic. Add the sliced tomatoes to the skillet, along with the Italian seasonings and season with salt and pepper to taste.

8. Cook, until the tomatoes are just heated. Remove the pan from the heat and pour the lemon juice over the tomato mixture.

9. To serve, place a bed of fresh greens on the plate. Next, drizzle the balsamic reduction over the greens and place the seared salmon fillet on top. Then evenly distribute the bruschetta mixture over the salmon fillets and top with lemon zest, freshly grated parmesan cheese and basil.