Bruschetta Salmon with Rosemary Rice and Grilled Asparagus

Hello, and welcome back! I am so thrilled you have found yourself visiting my page and checking out some great recipes, especially this one. Salmon is one of my favorites because not only is it high in protein and healthy fats, but it’s a great source of essential vitamins and minerals. Eating salmon will make you feel lighter, healthier, and even make your skin glow, so why not lock down a great recipe for it!

I first discovered this flavor combination while visiting Sarasota, FL with Ryan. Upon visiting his family we went out to this great local spot and the menu was just all around incredible. I was truly blown away by the freshness of my dish, and knew as soon as I got home I had to recreate it. For my own recreation I paired my bruschetta salmon with a simple rosemary rice and grilled asparagus. You could most definitely sub those out for a sweet potato mash and a baked green, or anything you like really. For all my salmon lovers out there, get ready to escape into a flavor that will leave you wanting more. For this recipe we are going to keep it fresh, simple, and mouthwatering!

To start, make a cocktail and make sure you have all the ingredients needed, plus some. Please note that this dish refrigerates well for leftovers, and the extra bruscetta is great on baked bread, (not like there will be any leftovers).

What’s Needed?

• Grill or grill pan (Grill is completely optional, but note it adds great flavor. For baked Salmon use sheet pan with foil and look below for oven cook time)
• 3 qt Pot or more
• Marinating Bowl and plastic wrap
• Mixing Bowl
• Cutting board
• Knife
• Spatula
• Tongs

Ingredients:

Salmon Marinade

• 10 oz or more Alaskan Salmon
• 1/2 Cup Balsamic
• 1/3 Honey
• 1 Lemon Squeezed
• 1 Clove Garlic – Minced
• 1 TSP Red Pepper Flakes
• Salt / Pepper

Bruschetta

• 3 Full tomatoes ( your choice ) – Diced
• 1/2 Red Onion – Finely Diced ( Shallots are a great option as well)
• 1-2 Cloves Garlic – Minced
• Fresh Basil Leaves – Rolled and sliced ( I use 6-8 )
• 1 Lemon – Zested and Light Squeeze
• 1-2 TBSP Balsamic to Taste
• 1-2 TBSP Extra Virgin Olive Oil to Taste
• Salt / Pepper to Taste

Rosemary Rice

• 4 Cups Water (You could also use vegetable broth for extra flavor)
• 2 Cups Long Grain Rice
• 2 TBSP Butter
• 1 TBSP Chopped Rosemary
• 1 TSP Salt

Grilled Asparagus

• 1 Bunch Fresh Asparagus – Trim Edges
• 1 TBSP Olive Oil
• Salt/Pepper

Directions:

MARINADE:

1. In a large bowl combine honey, balsamic, olive oil, minced garlic, chili flakes, and lemon juice. Add a dash of salt and pepper, whisk, and add salmon to the bowl.
2. Cover in plastic wrap and sit in the fridge overnight or at least an hour before cooking.

BRUSCHETTA:

1. Wash and dry all the veggies and herbs.
2. In a small bowl combine diced tomatoes, minced garlic, diced onion or shallot, and ribbon basil.
3. Stir mixture and then add a drizzle of olive oil and balsamic. Add lemon juice and zest to taste.
4. Finish with salt and pepper to your liking.
5. Serve over grilled salmon.

ROSEMARY RICE:

1. Bring water and 1 TBSP butter to a boil.
2. Add rice, salt, and rosemary, and lemon zest then stir and cover, REDUCE TO VERY LOW HEAT
3. Cook on low for 15 minutes without opening.
4. After 15 minutes, turn off heat and leave rice alone for another 10 minutes. DO NOT LIFT LID OR STIR.
5. After the rice has sat, take a fork and fluff rice with the last TBSP of butter. Add extra salt if needed.

Side Note – The secret to fluffy, soft rice is not touching it. Trust the process and leave the rice alone and resist the urge to stir while cooking. Always fluff with a fork.

GRILLED SALMON:

1. Heat the grill or grill pan to Med-High Heat, and wipe/spray with oil. (This is especially important to keep the salmon from sticking.)
2. Remove the salmon from the marinade and place skin side up on grill.
3. Cook to about 6-8 minutes a side, flip and cook another 6-8 minutes. Cook until salmon is flaky. (145 temp for doneness)
4. Remove from the grill and let it sit for 5 minutes.
5. Serve over rosemary rice and top with bruschetta, pair with greens.

• For baking, lay salmon on foiled pan and bake at 350 F for 20-25 mins or temp reaches 145 doneness.

GRILLED ASPARAGUS:

1. Wash and dry asparagus, trim ends.
2. Toss with oil, salt, pepper and lay on a heated grill or grill pan.
3. Grill for 6-8 minutes, turning every few minutes.
4. Pull when perfectly charred, serve alongside salmon.