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Salmon Panzanella

Source: © EatingWell Magazine
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Active Time:  30 Minutes
Total Time:  30 Minutes
  4 servings, 2 cups salad & 3 ounces salmon each
Traditional Italian bread salad gets a flavor and protein boost with the addition of grilled salmon. Make it a Meal: To round out this complete meal, serve with a glass of American wheat ale, such as New Belgium Sunshine Wheat Ale.
RECIPE 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
TIP: 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°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° 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.
Salmon Panzanella Recipe at Cooking.com
DIRECTIONS
Preheat grill to high.


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.


Oil the grill rack. 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.


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


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Salmon on the Grill
Nutrition Facts per Serving
Yield:   4 servings, 2 cups salad & 3 ounces salmon each
Calories: 362
Fat. Total: 21g
Protein: 29g
Carbohydrates, Total: 15g
Fat, Saturated: 3g
Fiber: 5g
Cholesterol: 72mg
Sodium: 386mg
% Cal. from Fat: 52%
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