Salmon Panzanella Salad

Directions

1. 1

   Heat your Blackstone griddle to medium-high heat. Add a bit of olive oil and toast the bread slices on both sides for about 2-3 minutes per side.

2. 2

   In a large mixing bowl, add the oil, vinegar, oregano, garlic, tomatoes, red onion, cucumber, basil, parsley, lemon zest, lemon juice, and a few shakes of Blackstone SPG Seasoning. Gently toss to mix the ingredients evenly.

3. 3

   Once the bread is toasted on both sides, cut it into bite-sized pieces and toss it into the bowl with the tomatoes. Gently mix all ingredients together.

4. 4

   Season the salmon on both sides with Blackstone SPG Seasoning and Blackstone Tuscan Herb Seasoning.

5. 5

   Turn the griddle up to high heat and cook the salmon for 2-3 minutes on each side.

6. 6

   To plate, add the tomato salad to a family-style serving platter. Cut the salmon into large chunks and place it on top of the salad. Garnish with a bit of lemon zest and shredded Grana Padano.