Chilled Poached Salmon with Panzanella

By Lv2Cook

Ingredients

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

Preparation

Step 1

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 chill 30 minutes.

Place 1 toast slice on each of 4 plates; top each with 1 cup tomato mixture and one fillet. Garnish with basil sprigs, if desired.