SMOKED WILD SOCKEYE SALMON PANZANELLA

Meal Theme: No Cook / Sandwiches

Approximate Yield: 4 Servings

Description

Panzanella is a light and refreshing Tuscan summer salad. Our panzanella has all the charm and deliciousness of the classic, but topped with our expertly smoked wild sockeye salmon. Airy croutons, lightly tossed in olive oil, combined with red onion, tomatoes, cucumber, bell pepper, basil, and capers, phenomenally complement our wild sockeye smoked salmon. A fresh vinaigrette finishes off our smoked salmon, and this delightful salad. Our Acme Panzanella with wild sockeye smoked salmon can be light enough for lunch, or hearty enough for dinner!

Ingredients

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)
1 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)
 
For the Vinaigrette:
 
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

Instructions

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.

 

Product options:
3 oz. Smoked Coho Salmon
3 oz. Smoked Sockeye Salmon
3 oz. Smoked King Salmon

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