salmon with fresh tomato bruschetta and pesto crisped italian focaccia

prep time:  20 minutes
marinade time:  30 - 60 minutes
cook time:  20 - 30 minutes
servings:  4

salmon ingredients:
4 fresh salmon fillets
2 tablespoons olive or vegetable oil
1 whole lemon - cut in half
2 cloves garlic - minced
1 teaspoon salt
pepper

bruschetta ingredients:
1 pound fresh tomatoes - coarsely chopped
1 medium red onion - finely chopped
3 cloves garlic - minced
2 tablespoons snipped fresh basil leave
1 10-ounce italian focaccia bread - cut into 4 pieces, halved horizontally
2 tablespoons prepared basil pesto
pepper
1/4 teaspoon salt
3 tablespoons olive oil
2 tablespoons red wine vinegar

fish steps:
1.  place fish in oven proof shallow baking dish and brush with olive oil.  squeeze fresh lemon juice over fillets and season with garlic, salt and pepper to taste.  cover and refrigerate for at least 30 minutes or up to 1 hour.

2.  drain fish fillets of any marinade, discard marinade. 

3.  bake fish at 350 degrees for 20 - 30 minutes or until fish flakes easily with a fork.  serve immediately with bruschetta mixture and focaccia bread.

bruschetta steps:
1.  in a large glass bowl, combine bruschetta ingredients, tomatoes, red onion, garlic, basil, salt and pepper to taste with olive oil and vinegar.  cover and allow flavors to combine until needed.

2.  toast focaccia until crisp; spread evenly with basil pesto mixture.

- morton salt