Morton Salt

Place fish in oven proof shallow baking dish. Brush each fillet with olive or vegetable oil. Squeeze fresh lemon juice over fillets. Season with garlic, Morton^® Kosher Salt and pepper. Cover and refrigerate for at least 30 minutes or up to 1 hour.

Drain fish fillets of any marinade; discard marinade.


Bruschetta

1 pound fresh tomatoes, coarsely chopped

1 medium red onion, finely chopped

3 cloves garlic, minced

2 tablespoons snipped fresh basil leaves

¼ teaspoon Morton^® Kosher Salt

Freshly ground black pepper

3 tablespoons olive oil

2 tablespoons red wine vinegar

1, 10 ounce Italian focaccia bread, cut into 4 pieces, halved horizontally

2 tablespoons prepared basil pesto


In large glass bowl, combine tomatoes, red onion, garlic, basil, Morton^® Kosher Salt, and pepper, with olive oil and vinegar. Cover and allow flavors to combine until needed. Toast focaccia until crisp; spread evenly with basil pesto mixture. Keep warm for serving.

Bake fish at 350° F. for 20 to 30 minutes or until fish flakes easily with a fork. Serve cooked fish immediately with bruschetta mixture and crisp focaccia bread.

4 fresh salmon fillets (1-1/2 pounds)
2 tablespoons olive or vegetable oil
1 whole lemon, cut in half
2 garlic cloves, minced
1 teaspoon Morton^® Coarse Kosher Salt
Freshly ground black pepper
Bruschetta (recipe follows)