Salmon Panzanella is a beautiful feast for the senses
In the most perfect of all worlds, things look as good as they taste. That’s true with this dish. Pink salmon, bright tomatoes (grab multicoloured ones if that’s an option), flecks of purply onion, pale chunks of toasty bread and a drizzle of bright green basil oil. Make the basil oil up to a couple of days ahead and store it in the fridge. You’ll have some extra from this recipe.
SALMON PANZANELLA
Serves: 4
Start to finish: 40 minutes
8 oz. (226 g) ciabatta bread
5 tbsp. (75 mL) extra virgin
olive oil, divided
Kosher salt to taste
2 tbsp. (30 mL) white wine vinegar
1 tbsp. (15 mL) Dijon mustard
Freshly ground black pepper to taste
1 lb. (454 g) skinless salmon fillets (any number of pieces)
1 pint (500 mL) cherry or grape tomatoes, halved (mixed colours look especially pretty)
1/4 cup (60 mL) minced red onion
2 tbsp. (30 mL) basil oil (see Note)
Preheat the oven to 425 F (220 C). Tear the ciabatta into large chunks, about 11/2 inches (4 cm) big.
Place them on a rimmed baking sheet and drizzle with about 2 tablespoons (30 mL) of the olive oil. Toss them to combine, then spread them out on the baking sheet and sprinkle with salt.
Bake for 5 to 7 minutes, until the bread starts to brown at the edges. Remove the bread from the oven, transfer to a large bowl; keep the oven on.
Meanwhile combine the remaining 3 tablespoons (45 mL) olive oil, the vinegar, mustard, and salt and pepper in a small bowl and stir to blend well.
Spray the same rimmed baking sheet you used to toast the bread with non-stick spray, or line with parchment paper.
Place the salmon fillets on the baking sheet and drizzle about half of the oil mixture over them, using a brush to distribute it. Roast for 10 to 12 minutes until cooked through. Remove and let cool slightly.
Use your fingers or a fork to pull the salmon apart into large chunks. Add the halved tomatoes, onions and the warm salmon chunks to the toasted bread in the bowl, drizzle the rest of the dressing over them, and gently toss to combine. Transfer to a serving platter. Drizzle the basil oil over the salad and serve slightly warm or at room temperature.
Note: To make basil oil, place 1/2 cup (125 mL) fresh basil, 2 tablespoons (30 mL) flat-leaf parsley leaves, 1/4 teaspoon (1 mL) minced garlic, 1/2 teaspoon (2.5 mL) lemon juice, and salt and pepper to taste in a food processor, and pulse several times to roughly chop. With the motor running, add 1/4 cup (60 mL) olive oil through the top of the processor. When the oil is added, scrape down the sides of the food processor and process again.