Promised Recipe

Salmon and Green Bean Panzanella Salad

picture courtesy of epicurious

1 pound salmon fillet, skin removed

1/2 teaspoon salt, divided

1/4 teaspoon black pepper, divided

1/2 pound green beans, cut into 1-inch pieces

3 tablespoons extra-virgin olive oil

1 tablespoon plus 1 teasoon red wine vinegar

2 cups cherry tomatoes, halved

1 cup thinly sliced red onion

8 ounce whole-wheat baguette, cut into 1-inch cubes

1/2 cup fresh basil, cut into thin strips

Heat broiler to low. Coat a baking sheet with cooking spray. Season salmon with 1/4 teaspoon salt and 1/8 teaspoon pepper. Broil until cooked through, 5 minutes per side; let cool. Bring water to a boil in a small saucepan; cook beans until bright green and crisp-tender, about 3 minutes; drain and set aside. Whisk oil, vinegar, remaining 1/4 teaspoon salt and remaining 1/8 teaspoon 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 10 minutes before serving.

*Cooks Note - We sauteed the salmon on the stovetop and had excellent results.  We also added avocado to the salad.  YUMMO!