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    Roasted panzanella with crispy salmon & quick aïoli

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    Roasted panzanella with crispy salmon & quick aïoli

    by Elly Pear

    • Preparation time: 15 minutes + standing
    • Cooking time: 15 minutes
    • Total time: 3 minutes + standing

    Serves: 4

    Ingredients

    500g No.1 Scottish Prime Fillet of Salmon (skin on)
    ½ tsp sea salt flakes

    For the panzanella
    450g mixed tomatoes
    75g ciabatta (no need to bake first, use straight from packet)
    3 tbsp olive oil
    1 tbsp red wine vinegar
    About 10g basil leaves, plus extra to serve
    A pinch chilli flakes

    For the quick aïoli
    3 tbsp mayonnaise
    ¼ tsp English mustard powder
    ½ clove garlic, crushed

    Method

    1. Preheat the oven to 240ºC, gas mark 9. Run a knife over the salmon skin to remove any remaining scales, then leave it at room temperature for 20 minutes before cooking. Meanwhile, start the panzanella. Cut the tomatoes in half or quarters depending on their size. Cut the ciabatta into 2cm cubes.

    2. In a large bowl, combine the tomatoes, bread, oil, vinegar, basil and chilli. Season well, mix thoroughly and set aside. To make the aïoli, mix together all the ingredients and set aside.

    3. Pat the salmon fillet dry with kitchen paper and sprinkle the sea salt flakes over both sides. Put the salmon fillet in an unheated nonstick pan, skin side down. Do not add any oil or butter. The fat in the skin will render down to make it extra crispy, if you’re patient! Put the pan over a medium heat and leave it undisturbed for 5 minutes. Meanwhile, tip the tomato and bread mixture into an ovenproof dish and bake in the oven for 10-15 minutes, until golden.

    4. After 5 minutes, the salmon should be opaque roughly halfway up its thickness. Press down gently with a fish slice to ensure the whole of the skin is in contact with the pan. Cook for 4-5 minutes more. The skin will release easily from the base of the pan without any resistance, once it’s ready. If it sticks, keep cooking it.

    5. Flip the fish over carefully and remove from the heat. Leave the salmon in the pan, skin-side up, for 5 more minutes. The fish will continue to cook in the pan’s residual heat. Cut the salmon into four portions and serve with the roasted panzanella and aïoli, plus a scattering of extra basil leaves over the top.
     

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    Elly’s tips

    This is a great recipe for using up stale bread. Simply cut into cubes and add to the tomatoes – once they have soaked up the tomato juices and oil etc, you’ll never know they were stale – in fact stale bread works even better than fresh in this dish! Freezing leftover bread is the best way to avoid waste. Freeze it in slices (to be toasted from frozen), or make breadcrumbs or croutons, which can also both be used from frozen.

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