Salmon Panzanella - Perfect for Warm Weather!
If there's one thing that the hot weather brings out in the people of San Diego, it's the desire to have some fun in the sun! And what tops off a day of activities in the beautiful sunshine better than a fresh and easy dinner like this Salmon Panzanella from (you guessed it) eatinghealthy.com? This fresh-tasting Italian bread salad is low calorie, low carbs, simple and delicious. I hope you enjoy it as much as we did!
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
Preparation
- 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 (see Tip). 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.
Tips & Notes
- 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.
Nutrition
Per Serving: 362 calories; 21 g fat ( 3 g sat , 12 g mono ); 72 mg cholesterol; 15 g carbohydrates; 0 g added sugars; 29 g protein; 5 g fiber; 386 mg sodium; 1002 mg potassium.
Nutrition Bonus: Selenium (67% daily value), Vitamin C (30% dv), Potassium (29% dv), Vitamin A (20% dv), Magnesium (18% dv), Excellent source of omega-3s
Carbohydrate Servings: 1/2
Exchanges: 1/2 starch, 1 1/2 vegetable, 3 lean meat, 2 fat
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