Salmon Panzanella Salad
- Yield: 10 servings
Garnish with toasted pine nuts or shavings of parmesan cheese, if you like.
- 1 1/2pounds boneless salmon fillet
- 8tablespoons olive oil, divided
- 1/2teaspoon sea salt
- 1/4teaspoon coarsely ground black pepper
- 2 to 3sprigs fresh dill weed
- 1medium onion, sliced thinly vertically
- 1/2pound green beans, trimmed, snapped into halves
- 1pint cherry tomatoes, cut into halves
- 4ounces spring lettuces or mesclun
- 1 baguette, cut or torn into bite-sized pieces
- 3tablespoons red wine vinegar
- 1/2teaspoon dry mustard
- 1/4teaspoon sea salt
- 1/4teaspoon black pepper
- 1/2cup fresh basil leaves, divided: 1/4 cup chopped, 1/4 cup slivered (chiffonade)
- Heat broiler to low.
- Coat salmon with 1 tablespoon olive oil, and sprinkle with salt and black pepper. Place fresh dill across the top of fillet. Broil 5 to 7 minutes—you want the fish to be cooked medium so that it will easily flake, but not be dry. Remove from oven and let cool. If there is skin on the fillet, remove and discard.
- Bring lightly salted water to a boil in a small skillet. Add green beans and cook until tender-crisp, about 3 minutes. Plunge green beans into an icy bath to set bright green color and stop cooking. Drain well and place into a large salad bowl.
- Using the same skillet, heat 1 tablespoon olive oil. Sauté onions until caramelized. Cool and spoon over green beans. Add cherry tomatoes, lettuces and bread pieces.
- Place vinegar, dry mustard, salt, pepper, chopped basil leaves and remaining 6 tablespoons olive oil in a jar with a lid. Seal and shake vigorously. Pour over salad mixture and toss.
- Add flaked salmon and basil slivers. Toss gently and serve.