Each year during salmon season we play around with different ways of preparing our favorite local fish. This year we created a twist on an Italian classic antipasto, bruschetta (pronounced bru-sketta), a simple snack of garlic-rubbed grilled bread topped with tomatoes, and turned it into a meal. Our bruschettone (pronounced bru-skay-toe-nay), literally “large bruschetta,” is topped with a simple tomato puree, thin slices of salmon, and lemon zest. It’s grilled just long enough for the bread to toast and the salmon to lightly cook. We call it Bruschettone di Salmone, or Big Salmon Bruschetta. It’s perfect as a light dinner or lunch alongside a simple green salad, and best of all, it’s super easy to make. Here’s our easy recipe:
Bruschettone di Salmone
1 large fresh tomato
1-2 tablespoons extra virgin olive oil
4 slices good crusty bread, sliced
A few ounces fresh, quality salmon (we used Copper River Salmon), thinly sliced
Toss tomatoes in a blender and blend with olive oil until smooth.
Slice bread into about 1/2-inch thick slices.
Spoon tomato puree over each slice of bread.
Top with salmon in a thin layer and drizzle with olive oil.
Sprinkle with sea salt and lemon zest.
Grill on the barbecue until bread is toasted and salmon is lightly cooked.