Salmon Panzanella Salad by @dennistheprescott

≈ 35 min

4 servings

🍞

230 g

Ciabatta loaf

🫒

45 ml

Olive oil

🌿

30 ml

Rosemary

🧂

1.5 g

Sea salt

⚫

0.5 g

Black pepper

🍅

450 g

Heirloom tomatoes

🧅

200 g

Red onion

🥒

300 g

English cucumber

🌿

8 g

Basil

🐟

450 g

Salmon

🍋

120 g

Lemon

🧄

3 g

Garlic clove

🧅

40 g

Shallot

🍋

15 ml

Lemon juice

🍎

30 ml

Apple cider vinegar

🍁

15 ml

Maple syrup

🌼

10 ml

Whole grain mustard

🫒

80 ml

Extra virgin olive oil

  1. Preheat

    Preheat the oven to 400°F (200°C).

  2. Tear
    • ciabatta loaf

    Tear the ciabatta loaf into 1-inch pieces and spread them on the baking sheet.

  3. Drizzle
    • ciabatta loaf
    • olive oil
    • rosemary leaves

    Drizzle the ciabatta pieces with 3 tablespoons olive oil and sprinkle with the rosemary leaves, sea salt, and cracked black pepper.

  4. Bake
    • ciabatta loaf

    Bake the seasoned bread for 12 minutes until golden and crisp.

  5. Quarter
    • mixed heirloom tomatoes

    Quarter the mixed heirloom tomatoes and place them in the large mixing bowl.

  6. Slice
    • red onion
    • English cucumber

    Thinly slice the red onion and slice the English cucumber, then add both to the bowl.

  7. Chop
    • fresh basil
    • Heirloom tomatoes
    • Red onion

    Chop the fresh basil and add it to the vegetables.

  8. Mince
    • garlic clove
    • shallot

    Mince the garlic clove and finely dice the shallot into the small bowl.

  9. Whisk
    • garlic clove
    • shallot
    • fresh lemon juice

    Whisk the fresh lemon juice, apple cider vinegar, pure maple syrup, whole grain mustard, sea salt, and cracked black pepper with the garlic and shallot.

  10. Whisk
    • extra virgin olive oil

    Slowly whisk in the 1/3 cup extra virgin olive oil until the vinaigrette is emulsified.

  11. Add
    • ciabatta loaf
    • cooked New Brunswick salmon
    • Rosemary

    Add the rosemary croutons and cooked New Brunswick salmon to the salad bowl.

  12. Pour
    • extra virgin olive oil
    • fresh lemon juice
    • apple cider vinegar

    Pour the vinaigrette over the salad and toss gently until evenly coated.

  13. Drizzle
    • lemon

    Drizzle the salad with extra lemon and serve immediately.

Salmon Panzanella Salad by @dennistheprescott

≈ 35 min

4 servings

🍞

230 g

Ciabatta loaf

🫒

45 ml

Olive oil

🌿

30 ml

Rosemary

🧂

1.5 g

Sea salt

⚫

0.5 g

Black pepper

🍅

450 g

Heirloom tomatoes

🧅

200 g

Red onion

🥒

300 g

English cucumber

🌿

8 g

Basil

🐟

450 g

Salmon

🍋

120 g

Lemon

🧄

3 g

Garlic clove

🧅

40 g

Shallot

🍋

15 ml

Lemon juice

🍎

30 ml

Apple cider vinegar

🍁

15 ml

Maple syrup

🌼

10 ml

Whole grain mustard

🫒

80 ml

Extra virgin olive oil

Preparation Steps

  1. Step 1/13

    Preheat the oven to 400°F (200°C).

  2. Step 2/13

    Tear the ciabatta loaf into 1-inch pieces and spread them on the baking sheet.

    🍞ciabatta loaf
    🍳baking sheet

  3. Step 3/13

    Drizzle the ciabatta pieces with 3 tablespoons olive oil and sprinkle with the rosemary leaves, sea salt, and cracked black pepper.

    🍞ciabatta loaf
    🫒olive oil
    🌿rosemary leaves
    🧂sea salt
    ⚫cracked black pepper
    🍳baking sheet
    🥄measuring spoons

  4. Step 4/13

    Bake the seasoned bread for 12 minutes until golden and crisp.

    🍞ciabatta loaf
    🍳baking sheet

  5. Step 5/13

    Quarter the mixed heirloom tomatoes and place them in the large mixing bowl.

    🍅mixed heirloom tomatoes
    🔪chef's knife
    🪵cutting board
    🥣large mixing bowl

  6. Step 6/13

    Thinly slice the red onion and slice the English cucumber, then add both to the bowl.

    🧅red onion
    🥒English cucumber
    🔪chef's knife
    🪵cutting board
    🥣large mixing bowl

  7. Step 7/13

    Chop the fresh basil and add it to the vegetables.

    🌿fresh basil
    🔪chef's knife
    🪵cutting board
    🥣large mixing bowl

  8. Step 8/13

    Mince the garlic clove and finely dice the shallot into the small bowl.

    🧄garlic clove
    🧅shallot
    🔪chef's knife
    🪵cutting board
    🥣small bowl

  9. Step 9/13

    Whisk the fresh lemon juice, apple cider vinegar, pure maple syrup, whole grain mustard, sea salt, and cracked black pepper with the garlic and shallot.

    🧄garlic clove
    🧅shallot
    🧃fresh lemon juice
    🍎apple cider vinegar
    🍯pure maple syrup
    🌼whole grain mustard
    🧂sea salt
    ⚫cracked black pepper
    🥣small bowl
    🥄whisk
    🥄measuring spoons

  10. Step 10/13

    Slowly whisk in the 1/3 cup extra virgin olive oil until the vinaigrette is emulsified.

    🫒extra virgin olive oil
    🥣small bowl
    🥄whisk
    🥄measuring cup

  11. Step 11/13

    Add the rosemary croutons and cooked New Brunswick salmon to the salad bowl.

    🍞ciabatta loaf
    🐟cooked New Brunswick salmon
    🥣large mixing bowl
    🥄spatula

  12. Step 12/13

    Pour the vinaigrette over the salad and toss gently until evenly coated.

    🫒extra virgin olive oil
    🧃fresh lemon juice
    🍎apple cider vinegar
    🍯pure maple syrup
    🌼whole grain mustard
    🥣large mixing bowl
    🥄spatula

  13. Step 13/13

    Drizzle the salad with extra lemon and serve immediately.

    🍋lemon

Composition

Ingredients

Types

Grains, Bread, Oil, Fat, Seasoning, Vegetables, Fruit, Citrus, Aromatics, Vinegar, Condiments, Mustard

Ingredients

Ciabatta loaf, Olive oil, Rosemary, Sea salt, Black pepper, Heirloom tomatoes, Red onion, English cucumber, Basil, Salmon, Lemon, Garlic clove, Shallot, Lemon juice, Apple cider vinegar, Maple syrup, Whole grain mustard, Extra virgin olive oil

Notes

Ciabatta loaf (torn into 1-inch pieces), Olive oil (for the croutons), Rosemary (chopped leaves), Sea salt (for the croutons, for the vinaigrette), Black pepper (cracked, for the croutons, for the vinaigrette), Heirloom tomatoes (mixed, quartered), Red onion (large, thinly sliced), English cucumber (sliced), Basil (chopped), Salmon (cooked, broken into large chunks), Lemon (extra, for drizzling), Garlic clove (minced, for the vinaigrette), Shallot (finely diced), Lemon juice (fresh squeezed), Maple syrup (pure), Extra virgin olive oil (for the vinaigrette)

Allergens

Gluten, Mustard

Dietetics

Dietary regimen

Pescatarian

Calories

565 kcal

Macro nutrients

Protein: 31g, Carbohydrates: 39g, Fat: 32g, Fiber: 5g, Sugars: 10g

Nutritional Information

Minerals

Sodium: 570mg, Potassium: 820mg, Calcium: 95mg, Iron: 3mg

Vitamins

Vitamin C: 32mg, Vitamin D: 12mcg, Vitamin B12: 3.5mcg, Vitamin K: 65mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

15 minutes

Overall

35 minutes

Difficulty

Level

Medium (2/4)

Steps

13 steps

Equipments

Utensils

chef's knife, cutting board, large mixing bowl, small bowl, baking sheet, measuring spoons, measuring cup, whisk, spatula

Appliances

Oven

Type

Type

Type Of Dish

Main Course, Salad

Occasions

Lunch, Dinner, Summer, Picnic, Outdoor Dining

Origin

Source

Platform

instagram

Original Creator

@dennistheprescott

Origin

Cuisine

Italian, Canadian

Geographic

Canada, New Brunswick

Various

Aspect

Texture

Crunchy, Juicy, Tender, Chewy, Crisp

Flavors

Savory, Tangy, Herbaceous, Sweet, Smoky, Fresh, Umami

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Serve promptly after dressing,Do not leave cooked salmon out longer than 2 hours), fridge : 2 days (Store in an airtight container at 40°F (4°C) or below,Store croutons separately to preserve crunch,Dress only the portion being served when possible), freezer : 0 min (Not recommended because fresh vegetables and dressed bread lose texture)