Chilled Poached Salmon with Panzanella

Photo: Becky Luigart-Stayner; Styling: Mike Jones
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 436
  • Calories from fat: 32%
  • Fat: 15.6g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 7.5g
  • Polyunsaturated fat: 3.4g
  • Protein: 40.2g
  • Carbohydrate: 32.2g
  • Fiber: 3.2g
  • Cholesterol: 111mg
  • Iron: 2.7mg
  • Sodium: 732mg
  • Calcium: 41mg


  • 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)


  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.
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