Chilled Poached Salmon With Panzanella
|Water||1 Cup (16 tbs)|
|Salmon fillets||24 Ounce (4 In Number, 6 Ounce Each)|
|Diced tomato||2 Cup (32 tbs)|
|Peeled seeded finely diced cucumbers||1 Cup (16 tbs)|
|Finely chopped red onion||1⁄2 Cup (8 tbs)|
|Coarsely chopped ripe olives||1⁄4 Cup (4 tbs)|
|Balsamic vinegar||1⁄4 Cup (4 tbs)|
|Dried basil||1 Teaspoon|
|Italian bread slice||6 Ounce, toasted (4 Slices, 1 1/2 Ounce Each)|
1. Bring water to a boil in a large skillet, add fish. Reduce heat, simmer 7 minutes or until fish flakes easily when tested with a fork. Remove from pan, place in a shallow dish. Cover and chill.
2. Combine tomato and next 8 ingredients (tomato through salt) in a medium bowl. Cover and refrigerate 30 minutes.
3. Place 1 toast slice on each of 4 plates, top each serving with 1 cup tomato mixture and one fillet. Garnish with basil sprigs, if desired.