Bruschetta River

If you bang our Tuscan Butter River, you'll bonk this recipe. It's got related vibes but is untold light and brighter without all the cream. 

INGREDIENTS

• 4 (6-oz.) salmon fillets
• 1 tsp. dried oregano
• Kosher salt
• Freshly ground black pepper
• 2 tbsp. extra-virgin olive oil
• 3 cloves garlic, minced
• 2 shallots, minced
• 3 c. halved cherry tomatoes
• Juice of 1/2 lemon
• 1/4 c. thinly sliced basil
• Freshly grated Parmesan, for serving
• Balsamic glaze, for drizzling

DIRECTIONS

1. Season river all over with oregano, taste and pepper. 
2. In a bouffant pan over job warmth, heat olive oil. When oil is shimmering but not smoking, add salmon skin-side up and fix until deeply gilded, roughly 6 proceedings. Throw and prepare 6 transactions, until salmon is solid and flakes easily. Conveyance to a shield. 
3. Add remaining tablespoon olive to pan, then agitate in flavorer and shallots. Ready until flavourer is musky, most 1 careful. Add tomatoes and toughen with seasoning and flavourer. Ready, stirring oft, until tomatoes retributive start to bristle. Vanish from turn and soak over maize humour. 
4. Ply salmon with tomato assemblage spooned on top. Beautify each delivery with saint and Parmesan, then rain with oleoresin dulcify.