Salmon Panzanella
Recipe from
EatingWell
This traditional Italian bread salad is full of tomatoes and cucumber and gets a protein boost with the addition of grilled salmon.
Servings:
4 servings, 2 cups salad & 3 ounces salmon each
Prep Time:
30 mins
Total Time:
30 mins
Ingredients
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8Kalamata olives, pitted and choppedsee savings
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3 tablespoonsred-wine vinegarsee savings
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1 tablespooncapers, rinsed and choppedsee savings
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1/4 teaspoonfreshly ground pepper, dividedsee savings
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3 tablespoonsextra-virgin olive oilsee savings
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2 thick slicesday-old whole-grain bread, cut into 1-inch cubes (see Tip)see savings
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2large tomatoes, cut into 1-inch piecessee savings
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1medium cucumber, peeled (if desired), seeded and cut into 1-inch piecessee savings
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1/4 cupthinly sliced red onionsee savings
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1/4 cupthinly sliced fresh basilsee savings
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1 poundcenter-cut salmon, skinned (see Tip) and cut into 4 portionssee savings
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1/2 teaspoonkosher saltsee savings
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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
Per serving: 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.
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photographed. Angela and Nadia cooked salade Nicoise with wild salmon for lunch that day. It was a hit. And we laughed. A lotmagnificent views. Nadia and Angela arranged a delicious summer panzanella salad loaded with heirloom tomatoes from the region. This read more...
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