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
Average estimated amount for one serving
| Energy | 670 cal. |
| Fat | 35 g |
| Carbohydrates | 50 g |
| Protein | 45 g |
| Fiber | 7 g |
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.
