Grilled Salmon & Panzanella Salad
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Grilled Salmon & Panzanella Salad
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Ingredients
Grilled Salmon
- 1 1/4lbs salmon~5 ounces per serving
- 1tbsp lemon juice
- 1/3tbsp olive oil
- 1/2tsp ground black pepper
Panzanella Salad
- 1medium cucumberpeeled, diced 1/2″
- 1large tomatoheirloom or any fresh variety, sliced
- 2ounces frozen peasthawed
- 1/4medium red oniontrimmed, diced 1/4″
- 1/2medium red peppertrimmed, diced 1/2″
- 1ounce Kalamata olivespitted
- 1/4ounce capers
- 2tsp garlicpeeled and minced
- 1/4lb fresh watercressstems removed
- 2Tbsp basilleaves, very thinly sliced
- 1/4tsp ground black pepper
Salad Toppings
- 8small crostinisbreak in half
- 1/2cup salad dressingcitrus-style vinagrette
- 1/4cup shredded parmesan cheese
Instructions
Grilled Salmon
- Preheat grill or pan to 350 F.
- Coat salmon with olive oil, lemon juice, and ground pepper.
- Cook salmon until internal temperature reaches 145 F (2-3 minutes on each side).
Panzanella Salad
- Add all ingredients and toss to mix. Add salad toppings – crostinis, salad dressing, and parmesan cheese right before service.