I am back from vacation which means I need to change up my eating habits to help the ol’ waistline out.
I feel sometimes you can easily mess up a salad. Like if you dump too much cheese in it are you going to pick out each crumb? And then there’s the dressing. I know you have all had that time where you squeeze the dressing bottle a little too much and you end up with an overly damp salad. Not that I speak from experience or anything (wink wink).
You see most food bloggers have a food bucket list which are things we want to master – like fried chicken, biscuits from scratch, pimento cheese – you get the point. Well I also have a whole other notebook that is called my “To Cook” book. These include dishes I have had at restaurants, seen on TV, etc.
This Salmon Panzanella Salad has been in that notebook for some time – about 4 years to be exact. The first time I had it was at a restaurant up in Indy. And I couldn’t get it out of my mind FOREVER (said in my Sandlot voice).
Now I put this in the recipe notes but the original recipe came with a creamy balsamic vinaigrette dressing. But a few months back when my mama and I were traveling home from Fairhope we stopped at a little farm. I picked up some Creamy Vidalia Onion Dressing and it hit me this would be even better with this salad. Now if I can just figure out the perfect way to make the dressing from scratch….I’ll keep you updated on the progress.
Salmon Panzanella Salad
- 4 salmon fillets
- 1 1/2 cups cubed sourdough bread
- 2 tablespoons olive oil
- 1/8 teaspoon garlic powder
- 6 ounces mixed greens
- 5 tablespoons finely diced red onion
- 1 cup cherry tomatoes halved
- 1 can cannellini beans rinsed and drained
- 4 ounces crumbled goat cheese
- 1/3 cup Creamy Vidalia Onion Dressing*
- Preheat oven to 450 degrees.
- Place salmon skin side down on baking sheet. Bake 13-16 minutes or until flaky and cooked through.
- While salmon is cooking, toss the bread, olive oil and garlic powder in bowl. Then place on another baking sheet.
- Once salmon is done, put oven on broil. Broil bread cubes until golden brown. Let them cool.
- In a large bowl, combine the mixed greens, red onion, tomatoes, beans, and goat cheese. Add bread croutons and pour dressing over salad. Toss to combine.
- Remove skin from salmon and place on top of salad then serve.