Serve up this Salmon Bruschetta Recipe!

Salmon Bruschetta



1 1/3 cups fresh basil

2/3 fresh parsley

2 tablespoons minced fresh lemon thyme

1/2 cup walnuts

2 garlic cloves (optional)

1 lemon, zested and juiced

1/4 cup olive oil

1 country bread loaf

24 smoked salmon slices, rolled (about 1 pound, 2 ounces)

Salt and pepper to taste



In a food processor, puree the basil, parsley, lemon thyme, walnuts, garlic, 1 tablespoon lemon zest, and 1 tablespoon lemon juice. Gradually add the oil until you have smooth paste. Season with salt and pepper. If too thick, add a little more oil.

Preheat the broiler. With a serrated knife, cut the walnut bread into 1/2-inch-thick slices. Cut each slice in half. Place the slices on a baking sheet. Broil on both sides until golden brown. Cool before using.

Spread some paste over each bread slice. Add one salmon roll, sprinkle each with a little lemon juice, and serve immediately.


Reprinted with permission from Cooking Well: Thyroid Health. ISBN: 978-1-57826-393-6 $15.00 (paperback). From Hatherleigh Press. Distributed by Random House.