Grilled Salmon with Panzanella Salad
Panzanella, Italian bread salad, is the perfect way to use up day old rustic country bread. Of course, there's nothing like the smell of grilling salmon to bring back memories if you grew up here in the Northwest. If possible use fresh, wild Pacific salmon fillet or for the vegetarians in the family, just serve the panzanella encircled with slices of tomato and mozzarella. Makes 4 servings.
| 6 | plum tomatoes, chopped |
| 1 tsp. | coarse salt |
| 1/2 cup | Napoleon Kalamata Olives or Napoleon Anchovy Stuffed Manzanilla Olives or a mixture of both |
| 2 Tbsp. | Napoleon Capers, rinsed |
| 3 | scallions (white and light green parts), thinly sliced |
| 12 | basil leaves, coarsely chopped |
| 1/4 cup plus 1 Tbsp. | Napoleon Extra-Virgin Olive Oil or Fruttato Olive Oil |
| 6 | 1-inch thick slices day-old rustic bread |
| 3/4 tsp. | freshly ground black pepper |
| 4 | 4 to 5 ounce salmon fillet, with skin intact |
| Additional basil for garnish |
Preheat a grill or broiler. In a medium mixing bowl, toss the tomatoes with 1/2 teaspoon of the salt and set aside. Coarsely chop the olives and toss into the tomato bowl. Add the capers, scallions, basil, and the 1/4 cup of the olive oil. Cut or tear the bread into 1-inch chunks and stir into the tomato mixture. Season with 1/4 tsp. of the pepper and toss to mix.
Brush the salmon with the remaining tablespoon of oil and sprinkle with the remaining 1/2 teaspoon each of salt and pepper. Grill or broil, turning once, until just cooked but still moist inside, about 8 minutes cooking time per inch of fish.
Divide the panzanella between serving plates and top with the fish. Serve immediately.
Approximate Nutritional Analysis per Serving:
Calories 530
Calories from Fat 280
Total Fat 31g
Saturated Fat 5g
Cholesterol 58mg
Sodium 1150mg
Carbohydrate 33g
Dietary Fiber 6g
Sugars 7g
Protein 31g
Vitamin C 82% DV
Vitamin A 36% DV
Calcium 9% DV
Iron 20% DV
© 2002 The Napoleon Co.