Panzanella Salad with Grilled Salmon and Asparagus

I’ve put this recognizable meal planning salad on the menu for Sunday dinner because it adapts itself perfectly for the BBQ. You can grill the salmon on a plank, perforated grill pan or fish grilling cage. The winter version of this recipe calls for gently steamed beans. In this spring and summer take we’re swapping in asparagus which can be steamed or lightly grilled. Add an additional depth of flavour by grilling the bread too.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Whisk together all vinaigrette ingredients except oil. Add oil in a steady stream while whisking. Store in the fridge for up to 5 days.

Step 2

Preheat grill or oven to 350F

Step 3

This is essentially a salad built around bread so don’t be shy in the amount you use. Tear baguette into large crouton sized pieces. Drizzle with ½ cup of vinaigrette, toss to coat pieces evenly and place on a baking sheet. Warm bread through in the oven for or on the grill for 10-15 minutes. Remove from the oven and place in a large salad bowl.

Step 4

Toss asparagus with a little olive oil and a sprinkle of salt. Asparagus grills in 7-9 minutes or can be sauteed in a pan with ¼ cup of water and a tight fitting lid for about the same amount of time.

Step 5

Place salmon on a grill pan, soaked cedar plank or fish grilling cage. Season with salt and pepper. Grill on indirect heat with the lid down for 8-15 minutes depending on thickness. Alternatively you can broil the salmon in the oven for 4 minutes. Flip pieces and broil for 3 minutes more. Check for doneness. Fish should flake gently apart without being dry.

Step 6

Cut the cooked asparagus into 2” bite sized pieces. Add asparagus to the bread along with tomatoes and remaining vinaigrette, toss and allow it to sit for a few minutes for the bread to absorb the dressing.

Step 7

Add in the greens and the salmon in large flaked chunks. Toss and finish with some fresh cracked pepper.