Tuesday, June 18, 2013

Real Food Recipe: Bruschetta Salmon with Cheese Garlic Biscuits

 I've recently been making the effort to incorporate more "real" food into our diet: you know, less processed, more natural. So when I stumbled upon this blog, it was like being handed a stone tablet with the Real Food commandments written on it. There may even have been a heavenly chorus, I can't be sure.

So after reading all the rules and tips, I decided to try to come up with something that I know my family likes, but made with all (or at least mostly) real food. I think I hit my mark with this one.

My family loves salmon. Even the little loved it once we finally got her to try it. Plus I have an unhealthy obsession with bruschetta. And when you combine the two, you get a meal that is 100% "real food" approved. Bonus points for the fact that the salmon is wild-caught never-frozen from a local market, and the produce was from a farmer's market. 

Bruschetta Salmon
serves 2 (and a half)
  • 1 lb salmon (two half-pound fillets) (wild-caught preferred)
  • 2 ripe tomatoes (I used Roma)
  • 1 clove garlic, minced
  • 1/2 Tbsp extra virgin olive oil
  • 1/2 tsp balsamic vinegar
  • 1/2 tsp dried basil
  • 1/2 tsp oregano 
  • salt and pepper to taste

1. Preheat oven to 375°. Then prepare the bruschetta. Chop up the tomatoes and garlic, then mix everything together.

2. Next, put each fillet in a sheet of aluminum foil. Spoon half the bruschetta over each fillet, then wrap everything up in the foil and seal the packets closed, like so:

 3. Place the packets in the oven and set the timer to 30 minutes.

At this point, I prepared the biscuits. I used this recipe pretty much to a T except for the fact that I used regular all-purpose flour because I want to use all of it up before replacing it with the whole-wheat version. While the timer was running on the salmon, I was able to get these prepared and in the oven at the 19 minute mark, which ended up being perfect. I love it when everything gets done at the same time.

The salmon was juicy, and took on just a hint of the flavors from the bruschetta. And the recipe for the biscuits didn't lie: they reminded me of the ones from Red Lobster more than a little. The two together made for the perfect at-home seafood restaurant-inspired dinner, made with (almost) 100% real, unprocessed ingredients. Plus it got two thumbs up from my husband, so there's always that. 

Over the next few weeks, I will slowly be looking to replace the ingredients I currently use with more and more real food options, and any recipes I come up with that pass muster will be shared here. Just look for them under the "real food recipes" label!


  1. Yum! I'm gong to have to share this recipe with my hubby, it looks delicious!

  2. Love bruschetta and cheese, seems Very good!

    1. Definitely a good dinner for a bruschetta and cheese lover! Let me know how it goes if you try it out!

  3. Oh this looks so good. My hubby won't eat any fish so I don't ever get a chance to make it. Biscuits, however, are another story. YUM.


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    1. Thanks Amy! That's such a bummer, fish is so good and good for you! But if you try out the biscuits, let me know how those go over! :)

  4. Okay, I am officially hungry now - thanks so much for sharing! Looks yummy xo

  5. Agh you're turning into a hippy on me!!
    Looks yummy though. I worry less about food being real and more about doing my best to budget. Homemade stuff tends to be healthier and cost less.
    I wonder if this recipe could be adapted for chicken...

    1. Not hippy, haha, I just want to eat less crap and eat better and see how I feel. Budget is still my number one concern, so I probably won't be able to fully go "real" food because some of that stuff is just too expensive. But you're right, homemade food is generally better no matter what.

      It can! I've made bruschetta chicken before.


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