Recipe: Quinoa Panzanella (with or without salmon)

QUINOA PANZANELLA

"I grew up eating loads of panzanella every summer. While I love the classic Tuscan bread-and-tomato salad, I've found white quinoa makes a damn good version. What's cool about the quinoa here is its absorption power: Just like bread, it soaks up all the flavorful juices from the mixture of ripe tomatoes, olive oil, cucumber, basil, red onion, and capers. To make it more of a meal, my mom occasionally added a can of olive oil-poached tuna to her panzanella salad. In my version, fresh wild salmon steps in. The flavors pop a little more when this is served soon after assembly, while the salmon is still warm. But you can still expect a tasty result if you make it a couple of hours ahead of time, refrigerate it, and serve later at room temperature. If you do this, leave out the tomatoes and toss those in just before serving, so they don't make the salad soggy in the refrigerator."



"Don't press on or fiddle with the salmon. Fish wants to be left alone as it cooks.

"Without the salmon, this salad is still delicious and filling enough for a light meal because the quinoa provides protein. It also works well as a side dish to anv roasted fish."

FOR THE SALMON:
1 (8 ounce) skin-on wild salmon fillet
Fine sea salt and freshly ground black pepper
1 tablespoon extra-virgın olive oil
FOR THE SALAD:
1/2 medium red onion, diced
1/2 pint cherry tomatoes, quartered
1/2 cucumber, quartered lengthwise and thinly sliced crosswise
1/2 cup fresh basil leaves, chopped
2 tablespoons capers (in brine or salt-packed), rinsed
1 1/2 cups cooked, room temperature white quinoa
1/4 cup red wine vinegar
1/4 cup extra virgin olive oil
Fine sea salt and freshly ground black pepper

FOR THE SALMON:
Season the salmon on both sides with salt and pepper.

In a 10-inch skillet, heat the olive oil over high heat. As the first wisps of smoke come off the oil, add the fish to the pan skin-side down and cook for 2 minutes. Reduce the heat to medium-high and cook until the skin begins to brown, 4 to 5 minutes. Using a spatula, flip the fish and cook until it feels slightly firm when you press on it, about 2 minutes.

Transfer the fillet to a cutting board skin-side up. Peel off the skin and use a knife to gently scrape away the gray bloodline. With a fork, flake the fillet into little pieces.

FOR THE SALAD:
In a large bowl, combine the onion, tomatoes, cucumber, basil, and capers. Add the cooled quinoa, flaked salmon, vinegar, and olive oil and toss well. Season with salt and pepper to taste

Makes 4 servings
Used by permission to Recipelink.com from Clarkson Potter
Adapted from source: A Good Food Day: Reboot Your Health with Food That Tastes Great by Marco Canora