Salmon Panzanella
Be the first to reviewA delicious & brilliant way to use day-old bread! Give this panzanella a try!
Ingredients
Utensils
Stovetop, Frying pan
recipe
Step 1
Heat a drizzle of oil in a pan over medium heat. Add the salmon, skin-side down. Cook for 3-5 min in each side, or until cooked through.
Step 2
Wash & slice the tomato into wedges. In a salad bowl, whisk together the vinegar, salt, pepper & a drizzle of olive oil. Add the tomatoes & arugula. Toss it all together.
Step 3
Cut or tear the bread into pieces. Crush or mince the garlic.
Step 4
Remove the salmon from heat. Remove the salmon skin, if needed. Flake the salmon into pieces. Add it to the dressed tomatoes & arugula.
Step 5
Heat a drizzle of oil in a pan over medium-high heat. Add the garlic & bread cubes. Cook, stirring for 2-3 min, or until crisp & golden. Add the bread to the salad. Season with salt & pepper. Mix it all together. Enjoy!
Nutrition facts
View nutritional information
| Energy | 670 cal. |
| Fat | 35 g |
| Carbohydrates | 50 g |
| Protein | 45 g |
| Fiber | 7 g |
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Salmon Panzanella" contains 670 Energy, 35 g of Fat, 50 g of Carbohydrates, 45 g of Protein, 7 g of Fiber.
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