Spinach and Salmon Bruschetta |
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Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 6 |
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NNNummy! After reading through several bruschetta recipes, I really wanted to try one of my own. I served these guys with a side of rice, but you could also try a salad or pasta. I always have left-overs, so feel free to tweak this one. Ingredients:
4 salmon fillets, about 1-inch thick |
2 teaspoons lemon pepper |
2 teaspoons reduced sodium soy sauce |
1 medium orange, halved and thinly sliced |
4 slices bread (chunky slices) |
spinach dip |
chives |
2 cups small broccoli florets |
1 cup reduced-sodium chicken broth or 1 cup bouillon |
3/4 cup water |
1 -2 teaspoon minced garlic |
1 cup white rice |
Directions:
1. Preheat oven to 450.
2. Lightly spray a shallow baking dish and set aside.
3. Rinse fillets and pat dry.
4. Season skinless side of salmon with lemon pepper. Arrange fillets in baking dish. Drizzle with the soy sauce and top with orange slices.
5. Bake, covered, for 8 to 12 minutes or until fish flakes easily with a fork.
6. Meanwhile, rice, chicken broth/bullion, water, and garlic to boil. Add broccoli and cook, covered, about 3 minutes or until it is crisp-tender.
7. Pull salmon out and set aside.
8. Toast bread in oven until light brown. Smear on a good helping of the spinach dip. Top with some of the salmon, flaked. Sprinkle with chives.
9. Serve with a side of the rice.
10. Enjoy!
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