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Grilled Salmon Panzanella Salad

Active: 30 mins Total: 30 mins Yield: Serves 6

6 tablespoons sherry vinegar

6 tablespoons extra-virgin olive oil

1 teaspoon kosher salt, divided

1/2 teaspoon black pepper, divided

4 (6-oz.) skin-on salmon fillets

5 (2-oz.) day-old rustic bread loaf slices (about 1 inch thick)

2 pints multicolored cherry tomatoes, halved

4 cups loosely packed fresh baby spinach

Step 1

Whisk together vinegar, oil, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper in a small bowl. Reserve 2 tablespoons vinegar mixture in a separate small bowl.

Step 2

Heat a grill pan over medium-high. Brush salmon fillets evenly with reserved 2 tablespoons vinegar mixture. Add salmon, skin side down, to grill pan; cook 5 minutes. Flip salmon, and cook 2 to 3 minutes or to desired degree of doneness. Transfer salmon to a plate; remove and discard skin.

Step 3

Add bread slices to grill pan; cook until toasted and grill marks appear, 2 to 3 minutes per side. Transfer bread to a cutting board; cut into 1-inch cubes.

Step 4

Stir together bread cubes, tomatoes, and remaining vinegar mixture, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl until combined. Break salmon into bite-size pieces. Gently fold salmon and spinach into bread mixture. Serve at room temperature.



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