Grilled Salmon Panzanella
Ingredients
- 1 lb hierloom tomatoes, cut into wedges
- ½ tsp kosher salt, divided
- 3 Tbsp olive oil, divided
- ½ (8-oz) loaf five-grain bakery bread, halved lengthwise
- 1 English cucumber, thinly sliced
- 1 shallot, thinly sliced
- 1 Tbsp red wine vinegar
- ½ tsp Dijon mustard
- 1 lb wild-caught salmon fillets
- ¼ tsp pepper
- 1 Tbsp chopped fresh dill
Instructions
- Preheat grill to medium-high heat. Combine tomatoes and ¼ tsp salt in a colander set over a bowl to collect juices. Let stand 10 minutes. Reserve juices.
- Meanwhile, brush 1 Tbsp oil on cut sides of bread. Grill bread, cut sides down, 3 minutes or until crusty. Cut bread into 1-inch cubes.
- Combine, tomatoes, cucumber, bread, and shallot in a serving bowl. Whisk together vinegar, mustard, tomato juice, and 2 Tbsp oil. Pour over bread salad.
- Sprinkle salmon with ¼ tsp each salt and pepper. Coat grill with cooking spray. Grill salmon, covered, 4 to 5 minutes per side or until flakes with a fork.
- Serve salmon over salad. Sprinkle with dill.
Nutritional Information
| Main | Total | |
| Servings | 3 | |
| Calories |
446
|
446
|
| Fat (g) | 21 | 21 |
| Sat. Fat (g) | 4 | 4 |
| Protein (g) | 38 | 38 |
| Carb (g) | 26 | 26 |
| Fiber (g) | 6 | 6 |
| Sodium (mg) | 762 | 762 |
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
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- Matching Grocery List
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