Pan-Roasted Salmon-and-Bread Salad
- ACTIVE: 15 MIN
- TOTAL TIME: 40 MIN
- SERVINGS: 4
This is a terrific all-in-one meal and an inventive use for salmon: Grace Parisi nestles the fillets in crunchy hunks of ciabatta bread tossed with tomatoes, capers and superthin slices of lemon, then bakes the dish until the salmon is just cooked.
- Eight 1-inch-thick slices of ciabatta (from a 12-ounce loaf), cut into large chunks
- 5 tablespoons extra-virgin olive oil
- 2 pints grape tomatoes, halved
- 2 large garlic cloves, minced
- 2 tablespoons salted capers, rinsed and coarsely chopped
- 1 lemon, halved lengthwise and very thinly sliced
- 1/4 cup chopped flat-leaf parsley
- 1/2 teaspoon crushed red pepper
- Kosher salt and freshly ground pepper
- 2 pounds center-cut skinless salmon fillet, cut into 2-inch chunks
- Preheat the oven to 450°. In a large roasting pan, toss the ciabatta chunks with 2 tablespoons of the olive oil. Roast for about 5 minutes, until the bread is lightly toasted.
- In a large bowl, toss the tomato halves with the garlic, capers, lemon, parsley, crushed red pepper and 2 tablespoons of the olive oil; season with salt and pepper. Stir the tomatoes into the toasted bread. Roast for 10 to 12 minutes, until the tomatoes begin to soften and break down.
- Meanwhile, in the same bowl, toss the salmon with the remaining 1 tablespoon of olive oil and season with salt and pepper. Nestle the salmon into the bread and tomatoes, spooning some of the tomatoes on top. Roast for about 6 minutes, until the salmon is just cooked through. Serve right away.
Serve with a lemony Italian white.