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Chilled Poached Salmon With Panzanella

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Ingredients
  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)
Directions

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

Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Salmon

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