Grilled Scottish salmon and cherry tomato bruschetta
Grilled Salmon served on a salad bed with Garlic bruschetta
Recipe Information
| serves | SALMON PORTION |
COURSE | COOKING METHOD |
PREPARATION TIME |
|
|---|---|---|---|---|---|
| 1 | Fillet | Main,Snack,Savoury | Grill | Less than 30 minutes |
Ingredients
- 1 x 150g skinless fillet of Scottish salmon
- Olive oil for brushing and drizzling
- Squeeze of lemon juice
- Freshly ground black pepper
- ½ a ciabatta roll
- 1 clove garlic
- 1 small bunch of cherry tomatoes on the vine
- Flat leaf parsley and salad leaves for garnish
Method
1.Place the salmon fillet and cherry tomatoes on aluminium foil brushed with oil over a grill pan. Brush salmon with oil and season with black pepper, grill for 4 minutes each side. 2.Halfway through cooking, place the ciabatta on the tray and toast each side. 3.Remove from the heat. Lightly rub the ciabatta with garlic. Serve on a plate topped with the salmon. Serve with cherry tomatoes and salad leaves. Garnish with parsley and drizzle with olive oil and lemon juice.
