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Salmon Panzanella
Salmon Panzanella
9 Reviews
From: EatingWell Magazine, August/September 2006
This traditional Italian bread salad is full of tomatoes and cucumber and gets a protein boost with the addition of grilled salmon.
- By: EatingWell Test Kitchen
Ingredients 4 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- 8 Kalamata olives, pitted and chopped
- 3 tablespoons red-wine vinegar
- 1 tablespoon capers, rinsed and chopped
- ¼ 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
- ¼ cup thinly sliced red onion
- ¼ cup thinly sliced fresh basil
- 1 pound center-cut salmon, skinned (see Tip) and cut into 4 portions
- ½ teaspoon kosher salt
Preparation
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Active
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Ready In
- Preheat grill to high.
- Whisk olives, vinegar, capers and ⅛ 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 ⅛ 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: 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.
- Fish on foil: Fish that flakes easily requires a delicate touch to flip on the grill. If you want to skip turning it over when grilling, measure a piece of foil large enough to hold the fish and coat it with cooking spray. Grill the fish on the foil (without turning) until it flakes easily and reaches an internal temperature of 145°F.
- Serving size: 2 cups salad & 3 ounces salmon
- Per serving: 320 calories; 18 g fat(3 g sat); 4 g fiber; 14 g carbohydrates; 26 g protein; 30 mcg folate; 53 mg cholesterol; 4 g sugars; 0 g added sugars; 1,221 IU vitamin A; 19 mg vitamin C; 78 mg calcium; 2 mg iron; 407 mg sodium; 761 mg potassium
- Nutrition Bonus: Vitamin C (32% daily value), Vitamin A (24% dv)
- Carbohydrate Servings: 1
- Exchanges: ½ starch, 1½ vegetable, 3 lean meat, 2 fat
Reviews 9
June 21, 2014
By: EatingWell User
Very good. Three little kids liked it too.
July 30, 2012
By: EatingWell User
Morph this recipe with the Moroccan Grilled Salmon
I like this recipe because it uses a few, flavorful, seasonal ingredients, satisfies my bread craving, and is quick to make. Instead of grilling the salmon with just salt and pepper, I opted to use the yogurt marinade from the Moroccan Grilled Salmon recipe. Turned out to be a great combination!
Pros: Fast, simple, flavorful
August 05, 2011
By: LYRICLY
Fresh & Simple
This was really good and the perfect end to a really hot day. Hubby is a personal trainer and every time I find a great recipe from this website, I post it on his blog (http://personaltrainingblog.fitness360sd.com/). Thanks for giving us another reason to post! This was AWESOME! Our local grocery store has an olive bar, and instead of regular kalamatas, I got kalamata olives that were marinated in a a little bit of spices and had big creamy chunks of feta cheese. Cheating, I know : ) But I think it would be delicious without it as well!
Pros: Fresh-tasting, simple, perfect summer meal.
Cons: Nada!
August 04, 2010
By: EatingWell User
Wow this was seriously one of the best meals I've made for a while and that's saying a lot! I actually wasn't expecting to like this but I really couldn't believe how good it was! I took a picture of this and did a short review on my blog if you want to check it out: Salmon Panzanella
July 16, 2010
By: Elizabeth Gates
This was awesome!! My hubby, 2 year old daughter and I all loved this! I did add feta to the salad and a little lemon pepper seasoning on the fish before grilling it and it was perfect and so easy! I am going to invite people over for dinner soon just to show this recipe off!
July 08, 2010
By: EatingWell User
I use this recipe with other fish and it is just as good. Great recipe and very refreshing dish!
New Rochelle, New York
June 14, 2010
By: EatingWell User
This was a great meal, very light and great for summer. It's basically Greek salad with salmon on top. I added some Feta cheese as well. Will definitely make again!
September 28, 2009
By: EatingWell User
This was excellent. My husband doesn't like either capers or olives so I omitted them. Nonetheless, it was wonderful on a hot summer day. Will definitely make again.
Marjorie , East Windsor, NJ
September 28, 2009
By: EatingWell User
This recipe was so fast and easy to make. The flavors were a good combination and the meal was light and refreshing.
, Philadelphia , PA
