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Blackstone

Salmon Panzanella Salad

By Chef Nathan Lippy

Prep
5 min
Cook
10 min
Serves
4
Difficulty
Easy

Ingredients

  • 4 skinless salmon filets
  • 1 long Italian loaf, cut into 1½-inch slices
  • 4 tablespoons olive oil
  • 4 tablespoons red wine vinegar
  • 1-2 tablespoons fresh oregano leaves
  • 4 garlic cloves, minced
  • 1 pint grape tomatoes, sliced in half
  • 4 on-the-vine tomatoes, quartered
  • ½ red onion, sliced
  • ½ cucumber, sliced
  • 8-10 large basil leaves, torn
  • 3-4 tablespoons lightly chopped flat-leaf parsley
  • 2-3 teaspoons lemon zest
  • Juice of 1 lemon
  • Blackstone SPG Seasoning
  • Blackstone Tuscan Herb Seasoning
  • Shredded Grana Padano

Directions

  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. 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. 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. Season the salmon on both sides with Blackstone SPG Seasoning and Blackstone Tuscan Herb Seasoning.
  5. Turn the griddle up to high heat and cook the salmon for 2-3 minutes on each side.
  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.
Blackstone · https://recipe-studio-dev.myshopify.com/apps/recipes/recipes/salmon-panzanella-salad