It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Salmon With Fresh Tomato Bruschetta And Pesto Crisped Italian Focaccia
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- #92737
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
4 fillets fresh salmon
2 tablespoons olive or vegetable oil
1 whole lemon, cut in half
2 cloves garlic, minced
1 teaspoon kosher salt
freshly ground black pepper
Bruschetta
1 pound fresh tomatoes, coarsely chopped
1 medium red onion, finely chopped
3 cloves garlic, minced
2 tablespoons snipped fresh basil leaves
1/4 teaspoon kosher salt
freshly ground black pepper
3 tablespoons olive oil
2 tablespoons red wine vinegar
4 pieces Italian focaccia bread, halved horizontally
2 tablespoons prepared basil pesto
directions
Place fish in oven proof shallow baking dish. Brush each fillet with olive or vegetable oil. Squeeze fresh lemon juice over fillets. Season with garlic, salt and pepper. Cover and refrigerate for at least 30 minutes or up to 1 hour. Drain fish fillets of any marinade; discard marinade.
In large glass bowl, combine tomatoes, red onion, garlic, basil, salt, pepper, with olive oil and vinegar. Cover and allow flavors to combine until needed.
Toast focaccia until crisp; spread evenly with basil pesto mixture. Keep warm for serving.
Bake fish at 350 degrees F for 20 to 30 minutes or until fish flakes easily with a fork. Serve cooked fish immediately with bruschetta mixture and crisp focaccia bread.
added by
twbart72
nutrition data
583 calories, 25 grams fat, 48 grams carbohydrates, 41 grams protein per serving.
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