Peaches! Figs! Basil! Daisies! It all just screams *I love summer!* And if you’re like me and you’re wanting to savour all the goodness that summer brings, this salad needs to happen in your life asap!
A traditional panzanella salad has toasted or baked-til-crispy bread cubes that are then tossed in a dressing with other fresh ingredients. The bread ratio is usually pretty high compared to the other ingredients, but I really wanted the summer produce to dominate in my take of a panzanella salad!
There’s many ways you can toast the bread for a panzanella salad, but my favourite way is using the broiler. It’s quicker than turning on the oven and baking the cubes for 20minutes. As I always like to think, less time cooking - more time eating.
Using slightly stale bread is best as it will hold up a bit better to the juiciness of the other ingredients and the dressing than super fresh bread. Go crazy with whatever bread variety you like! I used a sprouted multigrain sourdough, which is easy on digestion, you can use a french white loaf, rye, gluten-free - whatever you love! Slather it in olive oil or ghee and sprinkle with a bit of salt, broil it on either side, and you’ve got the making of a panzanella salad in SECONDS.
** this is not an infomercial for panzanella salad, but it IS delicious **
When you pair this super crispy bread with sweet juicy peaches and figs as well as mild, tender and flakey salmon you’ve got a winning combo! It really is sunshine and happiness in a bowl and I will deeefinitely be making this salad on repeat until peaches disappear for another year!
Summery Peach and Wild Salmon Panzanella Salad
Serves 2 as a meal, 4-6 as a side // Refined Sugar-Free, Can be Gluten Free, Dairy Free
6 cups fresh spinach
1 peach, sliced
3 figs, cut into wedges
1/4 cup loosely packed fresh basil, chopped
A few mint leaves, optional
1-2 slices bread, preferably stale
1-2 Tbs olive oil or ghee
1-2 Tbs avocado oil or cooking oil
One or more 6oz wild sockeye salmon fillets
Dressing, serves 6 small salads, leftovers can be stored in the fridge, or just use a store-bought dressing you have on hand!:
1/4 cup olive oil
1 Tbs maple syrup
Pinch sea salt
Pinch black pepper
Daisy petals or other edible flowers
Place spinach, peaches, figs, basil and optional mint in a big bowl or side bowls.
Drizzle olive oil over both sides of bread or spread lightly with ghee. Sprinkle with a pinch of salt. Preheat the broiler and then place the slices of bread under the broiler for about 30 seconds - 1 minute per side - keep an eye on them. You can even do this step with the oven door propped open so you can see! Remove from oven once toasted on either side. Let cool.
Take the salmon out of the package and blot dry with a towel, drizzle with avocado oil and brush to cover. Season with salt.
Using a cast iron skillet or your favourite skillet, heat over medium-low heat for about 3 minutes. Once the pan is warm add the avocado oil or cooking oil into the pan.
Increase the heat to medium-high. Place the salmon fillet skin side down in the pan and press down firmly with a spatula so it comes into contact with the surface of the hot pan. Cook the salmon for about 3 minutes. Carefully turn salmon fillet over and cook for another 5 minutes. Salmon is cooked when it flakes easily.
Remove salmon from pan and flake over the prepared salad. Slice cooled toasted bread into chunks and scatter over the salad.
To make the simple lemon dressing, squeeze the juice of one lemon into a measuring cup or bowl and whisk in the olive oil and sprinkle of salt an pepper.
Pour salad dressing over salad and top with the optional fennel fronds, sesame seeds and daisy petals and enjoy!!
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