Salmon Panzanella

Salmon Panzanella 
 
Makes 4 servings, 2 cups salad & 3 ounces salmon each
ACTIVE TIME: 30 minutes
TOTAL TIME: 30 minutes
EASE OF PREPARATION: Easy
 
 
8 Kalamata olives, pitted and chopped
3 tablespoons red-wine vinegar
1 tablespoon capers, rinsed and chopped
1/4 teaspoon freshly ground pepper, divided
3 tablespoons extra-virgin olive oil
2 thick slices day-old whole-grain bread, cut into 1-inch cubes (see 
Tip)
2 large tomatoes, cut into 1-inch pieces
1 medium cucumber, peeled (if desired), seeded and cut into 1-inch 
pieces
1/4 cup thinly sliced red onion
1/4 cup thinly sliced fresh basil
1 pound center-cut salmon, skinned (see Tip) and cut into 4 portions
1/2 teaspoon kosher salt
 
 
 
1. Preheat grill to high.
2. Whisk olives, vinegar, capers and 1/8 teaspoon pepper in a large 
bowl. Slowly whisk in oil until combined. Add bread, tomatoes, 
cucumber, onion and basil.
3. Oil the grill rack (see Tip). Season both sides of salmon with 
salt and the remaining 1/8 teaspoon pepper. Grill the salmon until 
cooked through, 4 to 5 minutes per side.
4. Divide the salad among 4 plates and top each with a piece of 
salmon.
 
 
NUTRITION INFORMATION: Per serving: 362 calories; 21 g fat (3 g sat, 
12 g mono); 72 mg cholesterol; 15 g carbohydrate; 29 g protein; 5 g 
fiber; 386 mg sodium; 1,002 mg potassium. 
Nutrition bonus: Selenium (67% daily value), Vitamin C (30% dv), 
Potassium (29% dv), Vitamin A (20% dv), Magnesium (18% dv), excellent 
source of omega-3s. 
1/2 Carbohydrate Servings 
Exchanges: 1/2 starch, 1 1/2 vegetable, 3 lean meat, 2 fat
 
TIP: If using fresh bread, you can grill the bread slices along with 
the salmon and then cut them into cubes. Alternatively, cut bread 
into cubes, place on a baking sheet and bake at 300�F until dry.
How to skin a salmon fillet: Place salmon fillet on a clean cutting 
board, skin-side down. Starting at the tail end, slip the blade of a 
long knife between the fish flesh and the skin, holding down firmly 
with your other hand. Gently push the blade along at a 30� angle, 
separating the fillet from the skin without cutting through either.
Tip: How to oil a grill rack: Oil a folded paper towel, hold it with 
tongs and rub it over the rack. (Do not use cooking spray on a hot 
grill.)
Source: Find frozen wild Alaskan salmon at www.ecofish.com, 
== Contributed by ==
* Healthy Recipes For Diabetic Friends Y-Group
Category:Healthy Recipes for Diabetic Friends