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)
How to Make It
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.
This was great. I made a few minor changes. We grilled the salmon because we were grilling the night before. I served a great crusty bread on the side instead of underneath the dish. It is not really a panzanella salad because of the way it is served, but it is fantastic. Also, I used Asian cucumbers- smaller, thin skin and almost no seeds - so I left the skin on and just diced them. I though it would be too much vinegar, but it tasted great. I did not refrigerate the tomato mixture, I just let it sit a room temperature instead (I don't like to refrigerate tomatoes) Dipped the bread in the extra liquid. I also served an arugula salad with the meal.-
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