30 minutes | Serves 4 | Ingredients | Equipment | Preparation
Ingredients
- ½ loaf Ciabatta Bread (cut into ½ cubes – roughly 3 cups)
- 1 can Cannellini Beans (15.5 ounce, drained, rinsed)
- 3 ea. Ripe Globe Tomatoes, rinsed, cut into 16ths
- 1 pt. Cherry Tomatoes, rinsed, cut in ½
- 1 cup Fresh Basil, rinsed
- 1 cup Fresh Italian Parsley, rinsed
- 1 clove Garlic, peeled
- 1 Oz. Balsamic vinegar (2 tbsp)
- 4 Oz. Olive Oil (1/2 cup)
- 4 ea. Salmon Fillet portions – Belly cut if possible (3 ounces each, approximately 12 oz. total, fresh or thawed, skin removed)
Salt and Pepper as needed
Equipment
Small bowls, spoons, paper towels, knife, cutting board, kitchen towels, small baking pan, aluminum foil. toaster oven
Method of Preparation
- Prepare Panzanella salad – combine the bread, beans, and tomatoes in a large bowl.
- Place basil, parsley, garlic, Balsamic vinegar, and 3 ounces olive oil into a small food processor and pulse for 10 seconds until emulsified.
- Pour marinade over the bread, beans and tomatoes and toss. Allow to marinate for 30 minutes.
- Place salmon fillets on baking sheet lined with aluminum foil. Season with salt and pepper, drizzle with olive oil.
- Broil for 6 minutes on high.
- Spoon tomato bread salad into four serving bowls, top each bowl with a portion of salmon.
- Garnish and serve.
Note: There will be plenty of left-over salad to enjoy afterwards. Garnish with sun dried tomato or fresh grated parmesan. Chilean Salmon – Delicious, Nutritious, Always Available.
