Smoked Wild Sockeye Salmon Panzanella

Recipes > Smoked Wild Sockeye Salmon Panzanella

Smoked Wild Sockeye Salmon Panzanella

Meal Theme:

Total Time: 
1 Hour
Approximate Yield: 


A nice refreshing salad topped with a lightly smoked wild sockeye salmon


5 cups
cubed baguette or ciabatta bread (cut into 1 inch cubes)
2 tablespoons
extra virgin olive oil
3⁄4 cups
small red onion (thinly sliced)
2 cups
tomatoes (chopped or halved cherry tomatoes)
2 cups
1 medium cucumber (peeled and sliced into 1/2 moons)
yellow bell pepper (cut into bite-sized pieces)
1 tablespoon
capers (drained)
1⁄4 cup
fresh basil (chopped)
12 ounces
cold smoked wild sockeye (cut into pieces)
1⁄2 teaspoon
dijon mustard
1⁄2 teaspoon
minced garlic
2 tablespoons
vinegar (white wine or moscatel)
1⁄4 cup
extra virgin olive oil
1 dash
ground black pepper (to taste)
1⁄4 teaspoon
kosher salt


Preheat the broiler. Toss bread cubes with 1 tablespoon olive oil until evenly coated. Place bread on a baking sheet in a single layer. Broil 2 minutes until bread is toasted In a large bowl, combine tomatoes, cucumbers, bell pepper, capers, and basil. Add salmon, bread, and onions. Whisk together Dijon mustard, garlic vinegar, olive oil salt and pepper in a small bowl. Add to bread mixture and toss until evenly coated. Allow salad to sit for 30 minutes for flavors to meld.

If this dish is used as an appetizer, the serving size is for 6-8 people.


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