Chilled Poached Salmon with Panzanella

Name: Chilled Poached Salmon with Panzanella
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 59 milliliters balsamic vinegar; 1 Tbsp chopped fresh or 1 teaspoon dried basil; 1 Tbsp capers; 237 milliliters finely chopped seeded peeled cucumber; 170 grams Italian bread, toasted; 59 milliliters coarsely chopped ripe olives; 1 teaspoons pepper; 118 milliliters finely chopped red onion; 680 grams salmon fillets (about 1 inch thick); 0 teaspoons salt; 473 milliliters diced tomato; 473 milliliters water

The recipe Chilled Poached Salmon with Panzanella could satisfy your Mediterranean craving in roughly 45 minutes. This recipe makes 4 servings with 524 calories, 38g of protein, and 27g of fat each. This recipe covers 30% of your daily requirements of vitamins and minerals. If you have balsamic vinegar, salmon fillets, pepper, and a few other ingredients on hand, you can make it. It works well as a main course. It is a good option if you're following a dairy free and pescatarian diet.

Instructions

Bring water to a boil in a large skillet.

Ingredients you will need

Water

Equipment you will use

Frying Pan

Add salmon; reduce heat, and simmer 7 minutes or until fish flakes easily when tested with a fork.

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Salmon

Fish

Remove from skillet; place in a shallow dish. Cover and chill.

Equipment you will use

Frying Pan

Combine the tomato and next 8 ingredients (tomato through salt). Cover tomato mixture and chill 30 minutes.

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Tomato

Salt

Place 1 toast slice on each of 4 plates; top each with 1 cup tomato mixture and one fillet.

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Tomato

Toast

Garnish with basil sprigs, if desired.

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Basil

Equipment

Frying Pan

Ingredients

Servings:

59milliliters

balsamic vinegar 1Tbsp

chopped fresh or 1 teaspoon dried basil 1Tbsp

capers 237milliliters

finely chopped seeded peeled cucumber 170grams

Italian bread, toasted 59milliliters

coarsely chopped ripe olives 1teaspoons

pepper 118milliliters

finely chopped red onion 680grams

salmon fillets (about 1 inch thick)0teaspoons

salt 473milliliters

diced tomato 473milliliters

water

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are great choices for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon.

A very friendly Chardonnay, with juicy tropical fruit flavors, a hint of creaminess, and a long, bright finish. For five generations our family has lived and worked our land in Lodi, California, always striving to leave the land in a better state for the nextgeneration.