Pan seared salmon with bruschetta sauce will become your summer go-to recipe… it is so simple and you’ll want to eat the sauce by the bowlful!
I love dishes that contain both hot and cold foods in the same dish. There’s just something about the temperature and textural opposition that works especially well in the summer. When I used to live by the beach, we would order salads from our favorite Italian restaurant and eat them while we watched the sun setting over the ocean. It was really quite perfect. The salad that was worthy of this beachy sunset was literally called “hot and cold salad”. It was made with hot grilled vegetables and cold crispy lettuce and there was something about the heat meeting the cold in that big bowl that was magical. This pan seared salmon with bruschetta sauce has that same magical quality.
For me, a light beach breeze and a comfy lounge chair is a pretty great place to be. I want my food — and cocktails — to be deserving of the surroundings.
This pan seared salmon with bruschetta sauce is beach sunset worthy.
Add a nice cold glass of Sauvignon Blanc… hmmm… can’t think of much that would be better.
The salmon is seared, skin-side down until it is crispy.
The key to this crispy skin is easy: Don’t touch the fish while it is cooking. Really. Don’t touch it. Don’t try to peak underneath. Don’t move it around. Not even a little. Just let it be.
Okay, so now you’ve got crispy salmon cooked to perfection.
This simple sauce is made by pulsing the ingredients in a blender very briefly. It’s a cold sauce.
Oh, and did I mention that the sauce only has 4 ingredients? Yup, it’s like when you eat a great meal in Italy, and everything tastes so simple and fresh. This is just like that. Fresh and simple. Fresh tomatoes. Fresh garlic. Oil. Vinegar. Done.
And it’s this combination of the hot crispy fish and the deliciously refreshing cold sauce that makes this pan seared salmon with bruschetta sauce taste so good.
If the hot and cold thing doesn’t resonate with you, you can heat the sauce. My inspiration for this recipe came from a genius recipe from The Kitchn. Their recipe for Saucy Skillet Salmon won me over immediately. So, I owe a big thank-you to those awesome foodies.
The last time I made this, I made a huge batch of the bruschetta sauce and put it in a bowl in the fridge so I could use it all week. It’s great on chicken, on vegetables, and even as a gazpacho type soup (I topped mine with some roasted shrimp and avocado).
See my recipe for Salmon With Parsley Sauce for another great way to make salmon.
I’m on a big customized-recipe-creation kick right now… let me customize a recipe for you that will work for whatever’s going on in your body now… I’m such a geek that I really do get excited about doing this. So CLICK HERE to be taken directly into my calendar to sign up for your free phone consultation.
Here are some of the healing ingredients in this pan seared salmon with bruschetta sauce recipe:
Salmon is the perfect food to nourish the blood and the yin. It’s especially great for women because it raises fertility levels by promoting a healthy endometrial lining. Salmon is also great for anyone who is in need of additional iron. Be sure to buy wild salmon because the levels of mercury are lower than in farmed salmon. This beautiful fish also contains large amounts of omega-3 fatty acids, making it a good food source to combat breast cancer, Alzheimer’s, asthma, depression and diabetes. Lately there’s also been a lot of evidence that salmon is great at reducing intestinal inflammation and that it’s also good for your joints and muscles.
Garlic is amazing in its antiviral and antibacterial capabilities. Garlic is actually a Chinese herb (Da Suan). It’s used to kill toxins and parasites and also to reduce swelling in the body. It’s what I call a great “A” herb: anesthetic, antibacterial, anti fungal, antioxidant, antiviral, etc…. The garlic in this recipe is raw, so it adds quite a kick so if your not a total garlic love use it sparingly, or, if you are like me… amp it up and add a few more cloves.
In Chinese medicine, we use tomatoes to aid in digestion and to help detoxify the body. They are also good to combat excess cholesterol, lessen inflammation and curb asthma. Tomatoes can also quench thirst, and they can help fight some kidney infections.
If you make this pan seared salmon with bruschetta sauce, please be sure to let me know in the comments below. I love hearing how you like a recipe, and I love to answer your questions! If you make it, be sure to take a photo and tag me and post it on Instagram.
- 1-1/2 lb salmon with skin on, cut into 6 pieces
- sea salt and black pepper
- ¼ cup plus 2-Tbs extra-virgin olive oil, divided
- 2 pints grape tomatoes
- 3 garlic cloves
- 1 Tbs balsamic vinegar
- Season the skin-side of the salmon with salt and pepper.
- Heat ¼ cup of olive oil in a large skillet over medium-high heat.
- Add the fish, skin-side down, to the hot oil.
- Press down on the fish gently with a spatula (do this several times while it's cooking)
- Cook until you see that the salmon is cooked about halfway up the sides of the fish -- look, don't touch the fish! Mine cooked for 5-mins.
- Let the fish cook without bothering it at all.
- Next, gently flip each piece of fish over, raise the heat to high, and cook for 30 seconds.
- Remove the fish to a platter, skin-side up.
- Make the sauce: put the tomatoes, garlic, 2-Tbs oil, and 1-Tbs vinegar into a blender. Pulse a few times until the tomatoes are in pieces, but it's not smooth.
- Pour some sauce into the bottom of individual shallow bowls.
- Lay fish on top of the sauce, skin-side up.