AuthorMike EgrieCategoryDifficultyIntermediate
Salmon “Pan-zanella”
Yields4 Servings
Prep Time20 minsCook Time10 minsTotal Time30 mins
 1 jar (6 ounces) marinated quartered artichokes, drained, chopped and oil reserved
 ½ cup julienne-cut sun-dried tomatoes with Italian herbs, drained and oil reserved
 4 Norwegian salmon fi llets (about 5 ounces each), cut into 1-inch cubes
 ½ (14-ounce) French baguette, cut into 1-inch cubes
 1 tbsp olive oil
 2 tbsp chopped fresh basil
1

Preheat oven to 400°; line rimmed baking pan with foil. In large bowl, whisk artichoke oil and ¼ cup tomato oil; reserve ⅓ cup. Add salmon and ¼ teaspoon pepper to bowl with oil mixture; toss and let stand 15 minutes, stirring occasionally.

2

In separate large bowl, toss bread, olive oil and ¼ teaspoon each salt and pepper; spread on 1 side of prepared pan. Drain salmon from marinade and spread on opposite side of pan; discard marinade. Roast bread and salmon 10 minutes or until internal temperature of salmon reaches 145° and bread is crisp; let stand 5 minutes.

3

In medium bowl, toss basil, artichokes, tomatoes, reserved oil mixture and toasted bread; fold in salmon. Makes about 7 cups.

Chef Tip: Customize this recipe by swapping the salmon with Italian panko-breaded chicken cutlets and/or the baguette with Bowl & Basket™ Pasta Spirals No. 88.

Ingredients

 1 jar (6 ounces) marinated quartered artichokes, drained, chopped and oil reserved
 ½ cup julienne-cut sun-dried tomatoes with Italian herbs, drained and oil reserved
 4 Norwegian salmon fi llets (about 5 ounces each), cut into 1-inch cubes
 ½ (14-ounce) French baguette, cut into 1-inch cubes
 1 tbsp olive oil
 2 tbsp chopped fresh basil

Directions

1

Preheat oven to 400°; line rimmed baking pan with foil. In large bowl, whisk artichoke oil and ¼ cup tomato oil; reserve ⅓ cup. Add salmon and ¼ teaspoon pepper to bowl with oil mixture; toss and let stand 15 minutes, stirring occasionally.

2

In separate large bowl, toss bread, olive oil and ¼ teaspoon each salt and pepper; spread on 1 side of prepared pan. Drain salmon from marinade and spread on opposite side of pan; discard marinade. Roast bread and salmon 10 minutes or until internal temperature of salmon reaches 145° and bread is crisp; let stand 5 minutes.

3

In medium bowl, toss basil, artichokes, tomatoes, reserved oil mixture and toasted bread; fold in salmon. Makes about 7 cups.

Salmon “Pan-zanella”
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