Salmon 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. Cut the avocado (a) in half lengthwise by piercing the avocado until you hit the pit. Then run your knife along one side. Turn the avocado over and repeat. To open the avocado
3. hold it in both hands twisting the avocado halves in opposite directions. Use a small spoon to scoop the flesh into a mixing bowl. Season the avocado with a generous pinch of salt and pepper. Add the lemon olive oil (b) to the mixing bowl. Crush the avocado with the back of a spoon and mix it with the oil. Taste and add more salt and pepper if you wish.
4. Heat a skillet or saute pan over medium-high heat for two minutes. When the pan has warmed up, add a tsp of olive oil to the pan. Add the kale and zucchini (c) to the pan. Season with a pinch of salt and pepper. Stir once and then let the vegetables cook for 1 minute.
5. Add the pumpenickel croutons (d) to the pan and cook for 1 minute, stirring constantly. Add the warm croutons and vegetables to the avocado in the mixing bowl. Give it all a quick toss and set aside for later. Wipe the pan clean and put the pan back over medium-high heat for 1 minute.
6. Cut open the package of salmon (e) and place on a plate. Season on both sides with a pinch of salt and pepper. When the pan has warmed up, add 1 tbsp of oil or enough to coat the bottom of the pan.
7. With the presentation (nice-looking) side of the salmon facing down, drag the fish across the pan away from you (this prevents the oil from splattering). If you prefer medium temperature: Sear the salmon for 4 minutes, then squeeze the fish and if it starts to flake apart it is done. If it does not flake apart, cook for another minute and squeeze again. Then turn off the heat and use a spatula to flip the fish over. Let it sit in the pan to rest for 2 minutes. If you prefer medium well: Sear the salmon for 6 minutes, then turn off the heat and flip the fish over. Let it sit in the pan to rest for 2 minutes. If you prefer well done: Sear the salmon for 6 minutes, then flip over and sear the other side for 2 minutes.
8. Spoon the kale salsa verde (f) down on your serving plates. Spoon the avocado panzanella mixture on top. Place the salmon beside the panzanella.