Chilled Poached Salmon with Panzanella |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 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) |
Directions:
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.
2. Combine the tomato and next 8 ingredients (tomato through salt). Cover tomato mixture and chill 30 minutes.
3. 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.
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