NEW: Salmon, Tomato & Mozzarella Panzanella

Recipe Directions

1. For best results, take the salmon out of the refrigerator 5 minutes before starting to cook. If you skip this step, you may need to cook the salmon longer than this recipe card indicates.
2. Heat a skillet or saute pan over medium-high heat for two minutes. When the pan has warmed up, add 1 tbsp of olive oil to the pan. Add the garlic sourdough croutons (a) to the pan and cook for 1 minute, stirring constantly. Then add the grape tomatoes, fennel and poblanos (b) to the pan. Season with a pinch of salt and pepper. Saute with the croutons for 2 minutes, stirring constantly. Then spoon the warm croutons and vegetables into a mixing bowl.
3. Open the container of ciliegine mozzarella (c) and place the pieces of mozzarella on a plate lined with paper towel to drain the excess liquid. Add the mozzarella to the bowl of croutons and vegetables. Season with a pinch of salt and pepper. Pour the lemon dill vinaigrette (d) over top. Gently toss to mix the ingredients together. Add the spinach (e) to the bowl and gently mix into the panzanella salad. Set aside while you cook the fish.
4. Cut open the package of salmon (f) and place on a plate with the nice-looking / presentation side facing up. Pour the everything seasoning (g) on top of the salmon. Use your hands to spread the seasoning around and press it down on to the salmon.
5. Use a paper towel to carefully wipe out the pan you used for the croutons and vegetables. Place the pan back over medium-high heat for 1 minute. When the pan has warmed up, add 1 tbsp of oil or enough to coat the bottom of the pan.
6. Place the salmon in the pan with the everything seasoning side down touching the pan. Sear for 3 and 1/2 minutes. Use a spatula to flip the fish over and sear the other side for 1 minute. After searing, remove the pan from the heat but keep the fish in the pan for 1 minute.
7. Spoon the tomato & mozzarella panzanella on to your serving plates. Place the salmon beside the panzanella.