Slice the bread diagonally into toast-size pieces.
In a frying pan, toast the bread till golden brown with butter, 2 tablespoons of oil, garlic and thyme.
In a bowl combine the red onions, peppers, spring onion, zest & juice of lemon, dill, coriander with 2 tablespoons oil. Season to taste.
Presentation of bruschetta:
Lay generous slices of the salmon on the cooled toastie, top with the salsa mixture and garnish with half a tomato.
Season with salt and pepper.