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!