CHEF MEAGAN RECIPE
Coho Bruschetta
Fresh basil, grape tomatoes, and silver salmon make up this Mediterranean-style recipe, which works equally well as an appetizer or an entrée. To cook, first season your salmon fillets with a garlic-infused marinade, then pop them in the oven. While they’re baking you can prepare the bruschetta, a blend of tomatoes, more garlic, lemon juice and zest, olive oil, torn basil leaves, and balsamic vinegar. When the fillets are golden brown and cooked through, top them with the bruschetta and serve with potatoes or rice pilaf. Or, as an appetizer, lightly flake the fillets, heap by the spoonful onto toasted baguette slices, and spoon a layer of bruschetta on top. Then raise a glass to the deliciousness of your catch—and your cooking skills. Perhaps a Grenache or a bottle of pilsner?