'Muff'in Dome

Salmon Bread Salad ~ {Eat Seasonal}

In the summertime, I work really hard to avoid as many dishes as I can that require me to turn on the oven. This one is an exception. It’s fairly quick on-and-off. And you can get it done earlier in the day to avoid heating up the oven at the hottest part of the day. {But if you do, just high-tail it to your nearest watering hole for an after-dinner swim.}

Seasonal zucchini and tomatoes straight from the garden or farmers’ market. A healthy dose of Omega-3s from that tasty pink salmon. Delicious and nutritious–what’s not to love?


Salmon Bread Salad

Adapted from Food52

1 T French dijon mustard
1/4 c. red wine vinegar
1/4 c. olive oil

Mix all ingredients together and set aside. 

about 2 cups of rustic bread, pulled apart into bite-size pieces
1 lb of zucchini, quartered and cut into 2 inch slices
1 pint of cherry tomatoes
8 large green onions
olive oil
sea salt, to taste

1 lb of salmon
salt and pepper

Preheat oven to 325 degrees F. Coat bread slices in olive oil and spread out evenly on a baking sheet. Crisp in the oven for about 15 minutes.

Turn up the heat to 450 degrees. Spread zucchini on one sheet and douse with olive oil; spread tomatoes and green onions on another and also give a good glug of oil. Place zucchini in the lower part of the oven and tomatoes and green onions in the upper half. Push the tomatoes and onions around as they cook. Green onions should be removed once they are softened, about 7 minutes. Tomatoes come out once all the skins have broken open, about 12 minutes. And, finally, remove the zucchini once tender, at about 15 minutes.

While the veggies are roasting, heat a skillet over medium-high heat with a splash of olive oil. Season the salmon with salt and pepper, and cook through turning once. It takes about 7-10 minutes per side, depending on the thickness of your fish. {Fish is done once the pinkness lightens and becomes flaky.}

Once your veggies have cooled, toss them in a large bowl with the toasted bread. Drizzle about 3 T. of dressing on top. Cut up fish into bite-size pieces. Plate salad and place fish on top. Use additional dressing to add more flavor to your salad, if desired. 

Feeds 4.

5 Thoughts on “Salmon Bread Salad ~ {Eat Seasonal}

  1. Nancy on July 30, 2015 at 8:43 am said:

    You had me at “salmon” 🙂

    I’ll bet this would be fantastic on the grill… now I have a new experiment to try!

  2. So glad to find this recipe via CWBN! My kiddos are salmon lovers so I’ll be trying it soon! (plus, I’m tired of searching Pinterest for clever ways to use up my zucchini!) I shared it on my facebook page 🙂

    • It really was a great way to use zucchini that wasn’t one of those “regular” ways! We are huge salmon lovers here too. Thanks for stopping by, Theresa!

  3. Pingback: Gathering My Thoughts : Reading, Recipes, and Relaxation | 'Muff'in Dome

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