Salmon Panzanella

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

1. Preheat grill to high.

2. 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.

3. 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.

4. 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.

How to oil a 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.)

about this recipe
Traditional Italian bread salad gets a flavor and protein boost with the addition of grilled salmon. Make it a Meal: To round out this complete meal, serve with a glass of American wheat ale, such as new Belgium Brewing’s Sunshine Wheat Ale

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