Thursday, June 16, 2011

Italian Panzanella with Grilled Salmon...Yummm!

It is grilling time, the options are endless!  Check out this Italian recipe combining Italian salad and grilled salmon. It doesn't take long to make, and the result is a delicious meal loaded with protein, omega-3, selenium  and vitamin C. Enjoy!

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.

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