Salmon Panzanella
Servings: 4 portions
- 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
- 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 and cut into 4 portions
- 1/2 teaspoon kosher salt
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.
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.
Source: eatingwell.com
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