~ Salmon fillet (this was a small wild-caught Alaskan fillet)
~ Crushed garlic (one clove)
~ Italian seasoned breadcrumbs
~ Coarse ground sea salt
~ Herb of choice (rosemary worked well!)
For the veggies:
~ One small zucchini (or yellow squash)
~ Pre-made bruschetta (as previously posted, I am in love with Wegman's bruschetta!)
~ Small amount butter
Preheat your toaster oven to 400 on broil. Line a pan with aluminum. In a prep bowl, crush one clove garlic and add some EVOO. Mix it up! Unwrap the salmon but keep it right in the paper - easier cleanup! Lightly sprinkle Italian breadcrumbs over the fish. With a fork, spread the garlic-EVOO mixture over the fillet. Don't worry about covering the whole thing; aim for a nice line down the center. Sprinkle on some more breadcrumbs and grind on some salt. Rest a sprig of rosemary over the whole thing and pop it into the toaster oven.
In a stick-free pan, start some EVOO and about a tablespoon of bruschetta heating up. Slice the zucchini and add it to the pan. Toss it around, and just when it's finished cooking (about 5 minutes) add a smidge of butter and toss it a few more times.
By now the salmon should be done (and smelling heavenly of garlic and rosemary!) - depending on the size of the fillet, you may wish to time out your veggies differently. This fillet was thin, so it cooked within 10 minutes at the most.
The end result is that the breadcrumbs, garlic and EVOO cook into an intensely flavored, crispy topping while keeping the salmon moist and delicate. Super simple; great results!
I enjoyed this meal with a Spanish Grenache-Tempranillo blend by Don Ramon. It was fruitier than I expected from an old-world oak-aged red, but it was refreshing, like tart cherries. All in all, a decent pairing.
Yours in the love of good food and wine,
The blogger is not an experienced chef. She takes no responsibility for the quality of the meals prepared while following her advice. Use your own judgment regarding cooking times and proper food handling.