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Cucumber-Salmon PanzanellaIn

Cucumber-Salmon Panzanellan

Eating a salad before your meal may help with weight lossIf you are trying to lose weight, eating a salad as an "appetizer" can be a smart move. Eaten before the meal, a salad loaded with low-calorie vegetables can help you feel full. You may be less likely to eat as many calories during the main meal.
Now a days mostly restaurants even in every home, variety of salad are being serve together with your favorite meal.
This because it is add more appetizing look and flavor to your dish Panzanella or panmolle is a Tuscan chopped salad of soaked stale bread, onions and tomatoes that is popular in the summer. It often includes cucumbers, sometimes basil and is dressed with olive oil and vinegar. It is also popular in other parts of central Italy.
This Cucumber-Salmon PanzanellaIn will definitely perfect to start up for your taste buds!
Prep Time 30 mins
Cook Time 30 mins
Course Main Course
Cuisine American
Servings 2
Calories 320 kcal

Equipment

  • Pan
  • Knife

Ingredients
  

  • 8 oz. country bread torn
  • 2 tbsp. olive oil
  • Kosher salt and black pepper
  • 4 Persian cucumbers
  • 3 tbsp. red wine vinegar
  • 2 tbsp. olive oil
  • 1 tsp. caraway seeds
  • 1/4 red onion sliced
  • 1 small fennel bulb sliced
  • 1 c. arugula
  • Roasted salmon

Instructions
 

  • In a pan put salmon with bread, olive oil, and salt and pepper, toast until golden brown for 8- 10 mins. let it sit, cut cucmber crosswise. In a bowl mix all together red wine vinegar, olive oil, and caraway seeds in a bowl. Add red onion, fennel bulb, arugula, and cucumbers; stir to combine. Serve topped with bread and flaked roasted salmon.

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