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Chilled Poached Salmon With Panzanella

Healthycooking's picture
  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
  Capers 1 Tablespoon
  Pepper 1⁄2 Teaspoon
  Salt 1⁄4 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.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1447 Calories from Fat 431

% Daily Value*

Total Fat 50 g76.4%

Saturated Fat 7.6 g38%

Trans Fat 0 g

Cholesterol 374.3 mg124.8%

Sodium 1423 mg59.3%

Total Carbohydrates 92 g30.6%

Dietary Fiber 12.3 g49.4%

Sugars 23.5 g

Protein 150 g300.6%

Vitamin A 77.7% Vitamin C 92.3%

Calcium 33.3% Iron 72.9%

*Based on a 2000 Calorie diet


Chilled Poached Salmon With Panzanella Recipe