Preparation Instructions
PREP FISH: Preheat oven to 375 degrees Fahrenheit. Remove fillets from pouch and place in a single layer, not touching, with flat side down, on a foil-lined baking pan with sides.
BAKE: Bake 15-18 minutes or until fish is opaque and cooked through.
PREPARE TOPPING: Meanwhile, place the rest of the ingredients in a medium-sized bowl. Mix and set aside.
TO SERVE: Place each fillet onto a plate and top with tomato bruschetta mixture and basil leaves.
Ingredients
- 2 Morey’s Wild Salmon Seasoned Grill fillets, thawed
- 1 large ripe tomato, diced
- 2 Tbsp. extra virgin olive oil
- 2 Tbsp. balsamic vinegar
- 1 clove fresh garlic, minced
- 1/2 tsp. dried Italian seasoning
- 1/2 tsp. kosher salt
- 1/4 tsp. freshly ground black pepper
- 1/4 cup fresh basil leaves, chopped
Prep Time
5 min
Cook Time
20 min
Serving Size
2
Additional Product Options
You can also use:
Wild Salmon Steakhouse
Drink Pairings
Rose
Yellow Bird
Dark Amber Ale
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