Bruschetta w/ Salmon, Poached Egg, Avocado Dip
Salmon bruschetta with avocado dip and poached eggs is a fun Sunday brunch dish. With fresh garden dill and the earthy pops of color, it certainly is a showstopper. This bruschetta might be quite the amount of work to go into such a simple dish. But I am a fan of understatedly elegant meals. And this is simply an exquisite example of that. Feel free to swap out a lightly fried runny egg, instead of a poached one, for an easier time of it!
Equipment
- Cast Iron Griddle (or Baking Sheet, or Foil)
- Oven (or Barbecue)
- Large Pot w/ Lid
- Food Processor
- Air Fryer (or Toaster, or Skillet on the Stove)
Ingredients
No-Knead Dutch Oven Bread
- 472 ml. warm water ~100°F (2 c.)
- 2 ¼ tsp. instant yeast (1 package)
- 2 tsp. brown sugar (or granulated sugar, maple syrup, or honey)
- 570 g. all-purpose flour (4 ¾ c.)
- 2 tsp. salt
- oil to grease bowl
Baked Salmon
- 1 filet salmon
- splash olive oil
- lemons sliced
Avocado Dip
- 3 avocados
- 3 cloves garlic
- 2 lemons juiced
- 2 tbsp. tahini
- 2 tbsp. olive oil
- dash salt
- dash pepper
- 3/4 c. Greek yogurt
Poached Eggs
- 2 eggs
- splash vinegar
Bruschetta
- 1 slice bread toasted
- 2 eggs poached
- 4 oz. salmon baked
- spread avocado dip
- 1 tsp. dill minced
- dash salt
- dash pepper
Instructions
Prepare Ingredients
- Bake No-knead Dutch Oven Bread. You can easily buy a loaf of bread. If you want to make it, though, this is a quick and easy recipe. The entire process takes about 3 hours, with no need to knead the bread or plan for days long proofs!
- I topped this bruschetta with Avocado Dip w/ Tahini & Lemon. This is entirely optional. You can easily substitute Greek yogurt or omit it entirely for a more vegan recipe. Although this avocado dip is my new favorite thing and I highly recommend giving it a try. It's kind of a mix between hummus and guacamole. And is absolutely delicious!
Bake Salmon
- Preheat oven to 450 degrees Fahrenheit.
- Place salmon skin-side down on a griddle or baking sheet. Drizzle with olive oil and add a dash of salt and pepper. Slice a lemon and place evenly on top of the salmon.
- Bake salmon for 12-15 minutes, or until the salmon begins to flake. Salmon tends to be cooked when it loses the bright color and you can take a fork and it easily separates. Larger cuts of salmon may take upwards of 20 minutes. Smaller, individual portions may take less time. It's best to begin checking after 10 minutes of cooking and adjust the cooking time to the doneness of your filet.
Toast Bread
- I toasted my bread in an air fryer for about 2-3 minutes. But you can easily do this in a toaster, toaster oven, or in a skillet on the stove. Just adjust the cook time to your particular method.
- Spread avocado dip across the toast and top with salmon.
- Set aside.
Poach Eggs
- Fill a large pot with about 3-4 inches of water and add a splash of vinegar.
- Bring to a rolling boil on high heat
- Swirl the water with a heat-safe spoon. While the water is still swirling, immediately crack both eggs into the center of the pot.
- Remove the pot from heat and add the lid.
- Do not touch, agitate, or do anything to the eggs for 2-5 minutes! There is some debate over how much to agitate the water and whether to keep on heat. I'm sure that there are ways to do this. But the only way that I've ever been able to poach eggs without them separating or spreading out too much, is to simply stop fussing with them and let the sit, like you're soft boiling them outside of the shell.
- Once the eggs have turned solid white and are no longer translucent, remove from the water with a slotted spoon. Be careful not to pierce the yolk!
- Add to the bruschetta, top with dill, salt, and pepper.
- Serve immediately. Before the egg cooks!
Tips, Tricks, & Notes
- For more information on baking salmon, check out my articles on The Fundamentals of Oven Baked Salmon and Barbecue Salmon. I'm particularly fond of cooking on a well-seasoned cast iron griddle because you don't need additional oil or foil to to keep it from sticking. But there are certainly ways around this if you don't want to dedicate an entire cast iron pan to fish! Cooking salmon is also more of an art than a science. No two filets are going to cook in the exact same amount of time and there are definitely some tips and tricks to nailing the cook on fish.
- For a more in-depth article and tips and tricks on avocado dip, I have a distinct recipe for Avocado Dip w/ Greek Yogurt, Tahini, & Lemon as well as a slightly easier and doubled recipe for Potluck Avocado Dip w/ Greek Yogurt & Walnuts.
- I almost never make perfectly poached eggs the first time around. I only had 1 not turn out this time. But, unless you're an expert in poaching eggs, don't worry if it takes a couple of tries! Just keep a couple of extra eggs handy and start cracking.