Salmon Panzanella with Green Beans
(from calibali0’s recipe box)
“A hearty Italian bread salad serves up good-for-you omega-3 fatty acids along with vitamin C-rich green beans”
Source: not tried
Serves 4 peopleCategories: Shape magazine
Ingredients
- Vegetable oil cooking spray
- 1 lb salmon fillet, skin removed
- 1/2 tsp salt, divided
- 1/4 tsp black pepper, divided
- 1/2 green beans, cut into 1 inch pieces
- 3 tbsp extra-virgin olive oil
- 1 tbsp plus 1 tsp red wine vinegar
- 2 cups cherry tomatoes, halved
- 1 cup thinly sliced red onion
- 8 oz whole-wheat baguette, cut into 1-inch cubes
- 1/2 cup fresh basil, cut into thin strips
Directions
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Heat broiler to low. Coat a baking sheet with cooking spray.
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Season salmon with 1/4 tsp salt and 1/8 tsp pepper. Broil until cooked through, 5 minutes per side. Let cool.
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Bring water to a boil in a small saucepan. Cook beans until bright green and crisp-tender, about 3 minutes. Drain and set aside.
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Whisk oil, vinegar, remaining 1/4 tsp salt and remaining 1/8 tsp pepper in a serving bowl. Add beans, tomatoes, onion, bread cubes, and basil. Then toss. Flake salmon and add to salad. Toss gently. Let sit for 10 minutes before serving.