Salmon Panzanella
This traditional Italian bread salad is full of tomatoes and cucumber and gets a protein boost with the addition of grilled salmon.
Prep Time:
30 mins
Total Time:
30 mins
Servings:
4 servings, 2 cups salad & 3 ounces salmon each
Ingredients
-
8 Kalamata olives, pitted and chopped
-
3 tablespoons red-wine vinegar
-
1 tablespoon capers, rinsed and chopped
-
1/4 teaspoon freshly ground pepper, divided
-
3 tablespoons extra-virgin olive oil
-
2 thick slices day-old whole-grain bread, cut into 1-inch cubes (see Tip)
-
2 large tomatoes, cut into 1-inch pieces
-
1 medium cucumber, peeled (if desired), seeded and cut into 1-inch pieces
-
1/4 cup thinly sliced red onion
-
1/4 cup thinly sliced fresh basil
-
1 pound center-cut salmon, skinned (see Tip) and cut into 4 portions
-
1/2 teaspoon kosher salt
Directions
1.
Preheat grill to high.
2.
Whisk olives, vinegar, capers and 1/8 teaspoon pepper in a large bowl. Slowly whisk in oil until combined. Add bread, tomatoes, cucumber, onion and basil.
3.
Oil the grill rack (see Tip). Season both sides of salmon with salt and the remaining 1/8 teaspoon pepper. Grill the salmon until cooked through, 4 to 5 minutes per side.
4.
Divide the salad among 4 plates and top each with a piece of salmon.
Tips:
If using fresh bread, you can grill the bread slices along with the salmon and then cut them into cubes. Alternatively, cut bread into cubes, place on a baking sheet and bake at 300 degrees F until dry.
How to skin a salmon fillet: Place salmon fillet on a clean cutting board, skin-side down. Starting at the tail end, slip the blade of a long knife between the fish flesh and the skin, holding down firmly with your other hand. Gently push the blade along at a 30 degrees angle, separating the fillet from the skin without cutting through either.
To oil the grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu and fish, it is helpful to spray the food with cooking spray before placing it on the grill.
Nutrition information
Calories 362, Total Fat 21 g, Saturated Fat 3 g, Monounsaturated Fat 12 g, Cholesterol 72 mg, Sodium 386 mg, Carbohydrate 15 g, Fiber 5 g, Protein 29 g, Potassium 1002 mg. Daily Values: Vitamin A 20%, Vitamin C 30%. Exchanges: Starch 0.5,Vegetable 1.5,Lean Meat 3,Fat 2.
Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
Recommended Recipe:
Chicken & Sun-Dried Tomato Orzo
Sun-dried tomatoes and Romano cheese pack a flavorful punch along with the tantalizing aroma of fresh marjoram in this rustic Italian-inspired dish. Serve with sauteed fresh spinach or steamed broccolini.
See RecipeMore Great Recipe Ideas from EatingWell
