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  • Margaret Pahos

Salmon with Bruschetta Salad


Salmon with Bruschetta Salad

One of the many things I love about Australia is our fresh and delicious produce. Lucky for us, Australia has a wide variety of climates due to its large geographical size. Our winter is relatively mild, with less contrast between summer and winter temperatures than in the northern continents. This means there are certain fruit and vegetables that are available to us all year round. One of these is the humble tomato that is grown in the northern parts of Australia during winter. Walking through my local supermarket I couldn’t resist grabbing a few and all I could think of was a fresh tomato salad with spanish onions and basil. Does that happen to anyone else while they’re shopping? It seems I’m constantly thinking about cooking and recipes!


Now what to pair it with? Well it was also hard to walk past my local fish market without grabbing something from there and at the time I wanted salmon. Now to pair up the two ingredients and create a simple recipe for my blog. In true Margaret form I started feeling inspired by these two simple ingredients and a few other flavours that would compliment them.



I have never been the type of cook that creates recipes based on what ‘scientifically’ goes well together because my mum taught me to cook intuitively. I sometimes think if a chef was to ever follow a recipe of mine they would find a million things wrong with the flavours and my cooking process however in my little kitchen the rule is “if it tastes good in the end, then it worked” LOL


So in the end I decided to combine two of my favourite spring recipes. Baked Salmon and Bruschetta Salad.



Firstly to prepared the salmon. ‘Clean’ the salmon by wiping over it with a wet paper towel and then pat dry it. Lay it, skin side down, onto a baking tray lined with baking paper. Drizzle plenty of extra virgin olive oil, freshly squeezed lemon juice and then sprinkle with sea salt, pepper, dried oregano and dried dill (feel free to use fresh herbs instead). Now place it in a 210C fan forced preheated oven for 20-25 minutes.


In the meantime prepare the bruschetta salad. Dice up the tomatoes, slice the pitted olives and finely chop the onion. Combine them all together along with the herbs and dressing (make sure you don’t forget that delicious extra virgin olive oil and lemon juice) and its ready to serve once the salmon is cooked. Simple right? Yes!


I am so thrilled how this turned out. As you can see I used a whole side of Huon Tasmanian Salmon, which is what my fish market always has available (if you can find wild caught salmon that is even better). If you use any other cut of salmon make sure you change the cooking time according to the cut and size and obviously weight. This recipe is for a 1.4kg side of salmon.


This way of cooking salmon (high temp oven and short cooking time) is my favourite by far as the texture is still moist and juicy yet flaky. It serves so perfectly with the bruschetta salad and if you would like to add something extra to the dish then I highly recommend steamed basmati rice.


So time to go shopping and start cooking! Since it takes no time at all to prepare and cook, you will be pleasantly surprised that it can be on your dinning table within 35-40 minutes since you are preparing the salad while the salmon is cooking. The perfect meal to add to your weeknight dinner list. Devour and enjoy x


Note: If you do not like Salmon, this goes really well with wild caught Barramundi or Snapper as well.


Salmon:

1.4kg side of salmon

1 tbs extra virgin olive oil

1 tbs lemon juice

1 tsp dried oregano

½ tsp dried dill

½ tsp sea salt

½ tsp pepper


Place salmon onto a tray with baking paper. Season with sea salt, pepper and spices and then drizzle with EVOO and lemon juice. Place into 210C preheated oven for 20-25 minutes. Once cooked allow to cool for 5 minutes before adding salad.



Bruschetta Salad:

250g cherry or grape tomatoes, diced

1 small red onion, diced

24 kalamata olives, sliced

1 tbs extra virgin olive oil

juice of 1 lemon

1 clove garlic, minced

handful of fresh basil leaves and parsley


Combine all ingredients in a bowl. Once salmon is cooked pour the bruschetta salad over the salmon and drizzle some extra oil all over. Serve immediately and serving with optional side of steamed rice.