Burrata and Salmon Panzanella Salad
This blackened salmon panzanella recipe features burrata, cherry tomatoes, red onions, fresh corn and a homemade orange-mint-basil vinaigrette dressing.
Servings 6 people
Calories 934kcal
Ingredients
Blackened Salmon
- 3 tablespoons canola oil
- 1 pound salmon
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon dried thyme
- ¼ teaspoon cayenne pepper
Panzanella Salad
- 4 cups cubed French bread 8 ounces burrata, torn
- 2 tablespoons olive oil
- 2 corn ears kernels removed and reserved
- 12 ounces mixed cherry and grape tomatoes halved
- ½ red onion sliced
- 8 ounces burrata torn
Orange-Mint-Basil Dressing
- ¼ cup white wine vinegar
- ¼ cup freshly squeezed orange juice
- 2 tablespoons chopped fresh mint
- 2 tablespoons chopped fresh basil
- 2 garlic cloves grated or minced
- 1 teaspoon fresh orange zest
- ½ teaspoon salt
- ½ cup olive oil
Instructions
Blackened Salmon
- Heat canola oil over medium-high heat in a cast iron skillet until it begins smoking. As the oil heats, if the salmon is in one 1-pound slab, cut the salmon into two filets for more even cooking.
- Mix together in a small bowl the salt, garlic powder, onion powder, paprika, thyme and cayenne pepper. Pat the salmon with the seasoning mix.
- Once the oil smokes, carefully place salmon seasoning side down in the oil and bring the heat down to medium. Cook for about three minutes. Flip and cook for another three or four minutes or until salmon reaches desired doneness. With salmon, you can cook until it's well-done or medium-rare, depending on preference. Break into bite-size pieces, cover and allow to chill for a few hours in the refrigerator. If you prefer hot salmon on your salad, save this step until the end.
Panzanella Salad
- Heat the oven to 300 degrees. Toss cubed French bread on a baking sheet with olive oil. Bake for 10-15 minutes, just enough to crisp the outside but still leave the inside soft. No baking croutons here.
- In a large bowl, stir together the toasted bread cubes, corn kernels, cherry tomatoes and sliced red onions. Pour the dressing over the salad and stir to coat. Place in the refrigerator for 30 minutes to allow bread to absorb some dressing.
- When ready to serve, top with torn burrata and blackened salmon. Enjoy!
Orange-Mint-Basil Dressing
- Whisk together the white wine vinegar and freshly squeezed orange juice. Once combined, stir in the mint, basil, garlic, orange zest and salt. Slowly whisk in oil olive.
Notes
- Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Nutrition
Serving: 1plate | Calories: 934kcal | Carbohydrates: 91g | Protein: 40g | Fat: 48g | Saturated Fat: 11g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 23g | Trans Fat: 0.03g | Cholesterol: 68mg | Sodium: 1571mg | Potassium: 694mg | Fiber: 4g | Sugar: 10g | Vitamin A: 492IU | Vitamin C: 8mg | Calcium: 302mg | Iron: 7mg