Salmon Panzanella
Salmon Panzanellan is a Mediterranean side dish. For $3.37 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 327 calories, 26g of protein, and 20g of fat each. It is brought to you by Eating Well. Plenty of people made this recipe, and 1297 would say it hit the spot. Head to the store and pick up pepper, cucumber, multi-grain bread, and a few other things to make it today. It is a good option if you're following a dairy free and pescatarian diet. From preparation to the plate, this recipe takes approximately 30 minutes. Taking all factors into account, this recipe earns a spoonacular score of 99%, which is awesome. Chilled Poached Salmon with Panzanella, Salmon Panzanella with Green Beans, and Quinoa Panzanella with Wild Salmon are very similar to this recipe.
Servings: 4
Preparation duration: 30 minutes
Ingredients:
1 tablespoon capers, rinsed and chopped
1 medium cucumber, peeled (if desired), seeded and cut into 1-inch pieces
1/4 cup thinly sliced fresh basil
8 Kalamata olives, pitted and chopped
1/2 teaspoon kosher salt
2 thick slices day-old whole-grain bread, cut into 1-inch cubes (see Tip)
3 tablespoons extra-virgin olive oil
1/4 teaspoon freshly ground pepper, divided
1/4 cup thinly sliced red onion
3 tablespoons red-wine vinegar
1 pound center-cut salmon, skinned (see Tip) and cut into 4 servings
2 large tomatoes, cut into 1-inch pieces
Equipment:
cutting board
baking sheet
paper towels
grill
knife
tongs
Cooking instruction summary:
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 300F until dry.To skin a salmon fillet, place it 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.
Step by step:
1. 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 300F until dry.To skin a salmon fillet, place it 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.
Nutrition Information:
covered percent of daily need
