If available, I use Chilean salmon when I make this recipe. The fillets are thick and flavourful.
For 6 Serving(s)
In a small bowl, mix together tomato, green onions, garlic, parmesan cheese and dressing.
Heat the barbecue to medium. Spray a piece of heavy-duty aluminum foil with cooking spray and place it on the grill. Place salmon fillet on the foil, skinfree side down.
Cook thin piece for 5 minutes, or thicker (1-inch) piece for up to 10 minutes. Turn.
Place bruschetta mixture on top of salmon. Cook for about 20 to 25 minutes or longer as needed. Salmon is cooked when flakey at its thickest point.
Remove from barbecue and place on serving platter.
Serve with rice and Greek salad.