Grilled Salmon Panzanella
Ingredients
- 2½ lb heirloom tomatoes, cut into wedges
- 1 tsp kosher salt, divided
- 6 Tbsp olive oil, divided
- 1 (8-oz) loaf five-grain bakery bread, halved lengthwise
- 2 shallots, divided
- 1 English cucumber, thinly sliced
- 2 Tbsp red wine vinegar
- ¾ tsp Dijon mustard
- 2 lb salmon fillets
- ½ tsp pepper
- 2 Tbsp chopped fresh dill
Instructions
- Preheat grill to medium-high heat. Combine tomatoes and ½ tsp salt in a colander set over a bowl to collect juices. Let stand 10 minutes. Reserve juices.
- Meanwhile, brush 2 Tbsp oil over cut sides of bread. Grill bread, cut sides down, 3 minutes or until crusty. Cut bread into 1-inch cubes.
- Thinly slice 1 shallot. Place sliced shallot, tomatoes, cucumber, and bread in a large bowl.
- Finely chop 1 shallot. Add chopped shallot, vinegar, and mustard to reserved tomato juice. Whisk in ¼ cup oil. Pour over salad.
- Sprinkle salmon with ½ tsp salt and pepper. Coat grill rack with cooking spray. Grill salmon, covered, 4 to 5 minutes per side or until fish flakes with a fork.
- Divide salad among 6 plates; top with salmon. Sprinkle with dill.
