Chilled Poached Salmon with Panzanella

Photo: Becky Luigart-Stayner; Styling: Mike Jones

Recipe from

Nutritional Information

Calories 436
Caloriesfromfat 32 %
Fat 15.6 g
Satfat 2.7 g
Monofat 7.5 g
Polyfat 3.4 g
Protein 40.2 g
Carbohydrate 32.2 g
Fiber 3.2 g
Cholesterol 111 mg
Iron 2.7 mg
Sodium 732 mg
Calcium 41 mg

Ingredients

2 cups water
4 (6-ounce) salmon fillets (about 1 inch thick)
2 cups diced tomato
1 cup finely chopped seeded peeled cucumber
1/2 cup finely chopped red onion
1/4 cup coarsely chopped ripe olives
1/4 cup balsamic vinegar
1 tablespoon chopped fresh or 1 teaspoon dried basil
1 tablespoon capers
1/2 teaspoon pepper
1/4 teaspoon salt
4 (1 1/2-ounce) slices Italian bread, toasted
Basil sprigs (optional)

Preparation

Bring water to a boil in a large skillet. Add salmon; reduce heat, and simmer 7 minutes or until fish flakes easily when tested with a fork. Remove from skillet; place in a shallow dish. Cover and chill.

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

Place 1 toast slice on each of 4 plates; top each with 1 cup tomato mixture and one fillet. Garnish with basil sprigs, if desired.

Note:

April 1998