Salmon Panzanella Recipe

Cooking Directions

• STEP 1.Preheat the grill and season the salmon fillets with salt and pepper.
• STEP 2.Grill the salmon for 4-5 minutes on each side until cooked through.
• STEP 3.In a large bowl, combine the bread, tomatoes, cucumbers, red onions, and basil.
• STEP 4.In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper to make the vinaigrette.
• STEP 5.Pour the vinaigrette over the salad and toss to combine.
• STEP 6.Add the grilled salmon to the salad and gently toss to combine.
• STEP 7.Serve immediately and enjoy!

Cooking Tips

• Make sure to grill the salmon fillets over medium-high heat to get a nice char and keep them moist.
• You can use any type of bread for the panzanella, but crusty bread works best as it holds up well in the salad.
• Feel free to add other vegetables like bell peppers or olives to the salad for extra flavor and texture.

Storage and Serving

• Salmon Panzanella is best served immediately after assembling to maintain the freshness and crunchiness of the bread.
• If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
• Before serving leftovers, you may need to refresh the salad by adding a little more vinaigrette and tossing it again.