Salmon Strawberry Panzanella Salad
User Reviews
5
4 reviews
Excellent
-
Total Time
35 mins
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Servings
4
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Course
Main Course, Salad
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Cuisine
American
Salmon Strawberry Panzanella Salad
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A simple and flavorful recipe that's sure to be a favorite.
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Ingredients
- 2 cups multigrain bread cubes
- 1 salmon 2 pound, filet
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 3 cups butter lettuce torn
- 3 cups spring greens
- 1 pint strawberries halved or quartered
- 1/2 pint cherry tomato halved
- 2 corn grilled or boiled, kernels cut from the cob, ears
- 1 avocado thinly sliced
goat cheese vinaigrette
- 2 tablespoons red wine vinegar
- 1 1/2 tablespoons honey
- 1/2 teaspoon Dijon mustard
- 3 garlic minced or pressed, cloves
- 1 lemon juiced
- 1 tablespoon fresh herbs chopped
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 ounces goat cheese crumbled
- 6 tablespoons olive oil
Instructions
- Preheat your oven to 350 degrees.
- Line a baking sheet with parchment paper and spread out the bread cubes on top. Bake until the bread is toasty and golden, about 10 to 12 minutes. Remove and let cool slightly.
- Turn the broil on your oven to the high setting. Place the salmon on a baking sheet and cover with the salt, pepper, garlic powder and smoked paprika. Broil for 5 to 6 minutes, skin side down (if it has skin), until the fish is flakey and opaque. If your salmon filet is very thick, you might need another 1 to 2 minutes of broiling. Let the salmon cool slightly, then flake it with a fork.
- To assemble the salad, add the bread cubes, strawberries, tomatoes, and lettuce in a large bowl. Add the salmon over top and add in some of the dressing – a few tablespoons. Sprinkle in the corn. Add in the avocado. Toss well. Taste and season additionally and add what else you’d like – more dressing, salt or pepper!
goat cheese vinaigrette
- In a bowl or food processor, whisk together the vinegar, honey, mustard, garlic, lemon juice, herbs, salt and pepper. Whisk or blend in the goat cheese. Stream in the olive oil while whisking or blending until the dressing is emulsified. Use on the salad or store in a sealed container in the fridge for a few days.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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