Recipe: Simple Salmon Panzanella

Salmon Panzanella. Tips: If using fresh bread, you can grill the bread slices along with the salmon and then cut them into cubes. How to skin a salmon fillet: Place salmon fillet on a clean cutting board, skin-side down. Salmon is the perfect addition to a panzanella salad for quick summer This summery salad is made with five ingredients plus a few pantry staples.

This salmon panzanella salad recipe highlights sweet-as-candy summertime tomatoes in a traditional Italian bread salad that gets turned on its head with the addition of cooked salmon. I've always been a sucker for a great salmon chopped salad and often turn to my list of healthy salmon recipes when dinnertime rolls around. Pink salmon, bright tomatoes (grab multicolored if that's an option), flecks of purple-y onion, pale chunks of toasty bread and a drizzle of bright green basil oil; a virtual rainbow. You can have Salmon Panzanella using 11 ingredients and 5 steps. Here is how you cook it.

Ingredients of Salmon Panzanella

1. Prepare 8 of Kalamata olives, pitted & chopped.
2. You need 3 tbsp of Red wine vinegar.
3. Prepare 1 tbsp of Capers, rinsed & chopped.
4. It's 1/4 tsp of Freshly ground pepper, divided.
5. You need 3 tbsp of Extra virgin olive oil.
6. Prepare 2 loaf of Thick slices day-old whole grain bread, cut into 1 inch cubes.
7. You need 2 large of Tomatoes, cut into 1 inch pieces.
8. You need 1 medium of cucumber, peeled, seeded & cut into 1 inch pieces.
9. Prepare 1/4 cup of Thinly sliced red onion.
10. It's 1/4 cup of Thinly sliced fresh basil.
11. It's 1 lb of Center cut salmon, skinned & cut into 4 portions.

And matching the array of colors is a variety of textures as well. Toss together bread, olive oil, and salt and pepper on a rimmed baking sheet. With a chef's knife, lightly press cucumbers until split, then cut crosswise. To make this panzanella salad more of a main dish rather than a side dish I added a fillet of grilled salmon.

Salmon Panzanella instructions

1. Preheat grill to high. Whisk olives, vinegar, capers and 1/8 tsp. pepper in a large bowl..
2. Slowly whisk in oil until combined..
3. Add bread, tomatoes, cucumber, onion & basil..
4. Oil the grill rack. Season both sides of salmon with salt and remaining 1/8 tsp. pepper. Grill until cooked through, about 4-5 minutes per side..
5. Divide the salad among 4 plates and top each with salmon..

The salmon added a nice rich meaty flavor to the fresh vegetables and crusty bread. The dressing for the salad is a simple dijon vinaigrette that didn't overpower any of the flavors of the fish or vegetables. Whisk together the vinegar, mustard and honey in a small bowl. Whisk in the olive oil and season with salt and pepper. Put the tomatoes, corn, cucumbers and onions in a large bowl, add half of the.