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Chilled Poached Salmon with Panzanella

Photo: Becky Luigart-Stayner; Styling: Mike Jones
Yield 4 servings

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)

Nutrition 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

How to Make It

  1. 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.

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

  3. 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.