A grilled lunch for a perfect Saturday.
1 ripe tomato, diced4 large basil leaves, roughly chopped
1 Tbsp or so of freshly grated parmesan cheese
1 large garlic clove, pressed
Salt and Pepper
Extra Virgin Olive Oil (EVOO)
Loaf of crusty sourdough bread, cut into thick slices
2 5-oz salmon filets, with skin
Tajin seasoning (we put this on everything!)
Preheat grill to high, about 450˚.
In a small bowl, combine tomato, basil, parmesan cheese, garlic, salt and pepper, to taste. Drizzle with EVOO and mix; set aside. Prepare toast by brushing both sides of bread slices with EVOO; set aside.
Season skinless side of salmon with Tajin. Place skin side down on grill, allowing to char, about 3-4 minutes. Flip salmon and carefully remove skin. Allow to cook for about 2-3 minutes. Flip filet again and grill 1-2 minutes. Filets should easily flake, do not overcook.
Grill bread for about one minute. Flip bread and move to top rack of grill, away from direct heat. Spoon tomato mixture onto each slice and cook for another 1-2 minutes.
Plate salmon over a small bed of baby kale and serve with the bruschetta.