Pan-Roasted Salmon-and-Bread Salad

Photo by Lee C.
Adapted from foodandwine.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from foodandwine.com

Ingredients

  • 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

  • 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

Directions

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. 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. 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.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: