Chilled Poached Salmon with Panzanella

Chilled Poached Salmon with Panzanella
Photo by Becky Luigart-Stayner


  • 4 (6-ounce) salmon fillets (about 1 inch thick)
  • Basil sprigs (optional)
  • 1 tablespoon chopped fresh or 1 teaspoon dried basil
  • 2 cups water
  • 1 cup finely chopped seeded peeled cucumber
  • ½ cup finely chopped red onion
  • ¼ cup balsamic vinegar
  • + 6 more ingredients
    • 1 tablespoon capers
    • ¼ cup coarsely chopped ripe olives
    • ½ teaspoon pepper
    • 2 cups diced tomato
    • 4 (1 1/2-ounce) slices Italian bread, toasted
    • ¼ teaspoon salt

Bring water to a boil in a large skillet. Add salmon; reduce heat, and simmer 7 minutes or until fish flakes easily when tested with a fork. Remove from skillet; place in a shallow dish. Cover and chill. Combine the tomato and next 8 ingredients (tomato through salt). Cover tomato mixture and chi...

View full recipe at My Recipes


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