Salmon Panzanella

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Salmon Panzanella

Salmon Panzanella

This traditional Italian bread salad is full of tomatoes and cucumber and gets a protein boost with the addition of grilled salmon.

Serves 4

Prep Time 30 min

Total Time 30 min.

Ingredients

  • 8 Kalamata olives, pitted and chopped
  • 3 tablespoon red-wine vinegar
  • 1 tablespoon capers, rinsed and chopped
  • 1/4 teaspoon freshly ground pepper, divided
  • 3 tablespoon extra-virgin olive oil
  • 2 thick slic 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

Cooking Directions

Step 1

Preheat grill to high.

Step 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.

Step 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.

Step 4

Divide the salad among 4 plates and top each with a piece of salmon.


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