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Gallery Grilled Salmon with Rye Panzanella Credit: Armando Rafael Recipe Summary prep: 35 mins total: 35 mins Servings: 4

Ingredients Ingredient Checklist 1 teaspoon grated lemon zest, plus 3 tablespoons fresh juice 1 teaspoon country-style Dijon mustard 1/2 teaspoon sugar 5 tablespoons extra-virgin olive oil, plus more for brushing Kosher salt and freshly ground pepper 1 bulb fennel (12 ounces), halved lengthwise 3 slices (each 1/2 inch thick) seeded rye bread 3 Persian cucumbers, cut into 1/2-inch rounds 1/4 cup packed chopped fresh dill 4 skin-on salmon fillets, preferably wild (each about 5 ounces), patted dry

Gallery Grilled Salmon with Rye Panzanella Credit: Armando Rafael

Recipe Summary prep: 35 mins total: 35 mins Servings: 4

Grilled Salmon with Rye Panzanella      Credit: Armando Rafael

Grilled Salmon with Rye Panzanella

Credit: Armando Rafael

Grilled Salmon with Rye Panzanella

Recipe Summary prep: 35 mins total: 35 mins Servings: 4

Recipe Summary

prep: 35 mins total: 35 mins

Servings: 4

prep: 35 mins

total: 35 mins

prep:

35 mins

total:

Servings: 4

4

Ingredients

Ingredients

  • 1 teaspoon grated lemon zest, plus 3 tablespoons fresh juice 1 teaspoon country-style Dijon mustard 1/2 teaspoon sugar 5 tablespoons extra-virgin olive oil, plus more for brushing Kosher salt and freshly ground pepper 1 bulb fennel (12 ounces), halved lengthwise 3 slices (each 1/2 inch thick) seeded rye bread 3 Persian cucumbers, cut into 1/2-inch rounds 1/4 cup packed chopped fresh dill 4 skin-on salmon fillets, preferably wild (each about 5 ounces), patted dry

Directions

Heat grill to medium-high; place a large cast-iron skillet on grates to preheat. In a large bowl, whisk together lemon zest and juice, mustard, and sugar. Whisk in 1/4 cup oil; season with salt and pepper. Lightly brush fennel and bread with oil. Grill directly on grates, turning often, until charred but still crisp, 1 to 2 minutes for bread, 3 to 4 minutes for fennel. Let cool slightly, then thinly slice fennel lengthwise and chop bread into bite-size pieces. Toss with dressing, cucumbers, and dill. Season with salt and pepper.

Season fish on both sides with salt. Swirl remaining 1 tablespoon oil in skillet, then add fish, skin-side down; cover grill. Cook until skin crisps and fish is just cooked through, 4 to 5 minutes. Serve, skin-side up, alongside panzanella.

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All Reviews for Grilled Salmon with Rye Panzanella

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All Reviews for Grilled Salmon with Rye Panzanella

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest