Looking for a different dish to try this week? Try this a fresh salmon and bread salad for a new spin on flavors.
- Eight 1-inch-thick slices of ciabatta (from a 12-ounce loaf), cut into large chunks
- 5 tablespoons extra-virgin olive oil
- 2 pints grape tomatoes, halved (32 ounces)
- 2 large garlic cloves, minced
- 2 tablespoons salted capers, rinsed and coarsely chopped
- 1 lemon, halved lengthwise and very thinly sliced
- 1/4 cup chopped flat-leaf parsley
- 1/2 teaspoon crushed red pepper
- Kosher salt and freshly ground pepper
- 2 pounds center-cut skinless salmon fillet, cut into 2-inch chunks
HOW TO MAKE THIS RECIPE
- If you have more time, try adding salt and pepper and placing it in a Ziploc bag for 30 minutes prior to cooking to firm up the skin.
- Preheat the oven to 450°. In a large roasting pan, toss the ciabatta chunks with 2 tablespoons of the olive oil. Roast for about 5 minutes, until the bread is lightly toasted. Or if it is too hot in your house, use your grill.
- In a large bowl, toss the tomato halves with the garlic, capers, lemon, parsley, crushed red pepper and 2 tablespoons of the olive oil; season with salt and pepper. Stir the tomatoes into the toasted bread. Roast for 10 to 12 minutes, until the tomatoes begin to soften and break down. Or if it is too hot in your house, use your grill.
- Meanwhile, in the same bowl, toss the salmon with the remaining 1 tablespoon of olive oil and season with salt and pepper. Nestle the salmon into the bread and tomatoes, spooning some of the tomatoes on top. Roast for about 6 minutes, until the salmon is just cooked through. Serve right away.
This recipe was first posted on Food and Wine: Pan-Roasted Bread and Salmon Salad.