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Pan-Roasted Salmon-and-Bread Salad

Source: © Food & Wine Magazine
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Active Time:  15 Minutes
Total Time:  40 Minutes
  4
This is a terrific all-in-one meal and an inventive use for salmon: Grace Parisi nestles the fillets in crunchy hunks of ciabatta bread tossed with tomatoes, capers and superthin slices of lemon, then bakes the dish until the salmon is just cooked.
RECIPE INGREDIENTS
8   1-inch-thick slices of ciabatta cut into large chunks  (from a 12-ounce loaf)
5 tablespoons  extra-virgin olive oil
2 pints  grape tomatoes halved
2   large garlic cloves minced
2 tablespoons  salted capers rinsed and coarsely chopped
1   lemon halved lengthwise and very thinly sliced
1/4 cup  chopped flat-leaf parsley
1/2 teaspoon  crushed red pepper
Kosher salt and freshly ground pepper
2 pounds  center-cut skinless salmon fillet cut into 2-inch chunks
Pan-Roasted Salmon-and-Bread Salad Recipe at Cooking.com
DIRECTIONS
Preheat the oven to 450°. In a large roasting pan, toss the ciabatta chunks with 2 tablespoons of the olive oil. Roast for about 5 minutes, until the bread is lightly toasted.


In a large bowl, toss the tomato halves with the garlic, capers, lemon, parsley, crushed red pepper and 2 tablespoons of the olive oil; season with salt and pepper. Stir the tomatoes into the toasted bread. Roast for 10 to 12 minutes, until the tomatoes begin to soften and break down.


Meanwhile, in the same bowl, toss the salmon with the remaining 1 tablespoon of olive oil and season with salt and pepper. Nestle the salmon into the bread and tomatoes, spooning some of the tomatoes on top. Roast for about 6 minutes, until the salmon is just cooked through. Serve right away.




Recipe reprinted by permission of © Food & Wine Magazine. All rights reserved.
Date Added: 11/12/2010
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