Salmon Panzanella With Green Beans

Decent, but certainly needs something to provide some omph. Otherwise, it's just something you make because it looks marginally healthy rather than something you'd want to eat regularly. I would highly recommend toasting the bread first.

• Anonymous

• VA

• 6/28/2021

这是一个快速美味的一餐。我没有绿色的beans so substituted asparagus and it was excellent. I halved the recipe for my husband and I we finished off the whole thing.

• jocelyn4379

• WInnipeg, MB

• 1/9/2021

This was so easy and delicious. I might cut down on the onions and increase the salmon just a bit, but lovely as is. A wonderful summer dish.

• jellis14

• Arlington, MA

• 4/29/2017

Made recipe as written - almost. Brushed bread cubes with olive oil and roasted to avoid totally soggy bread. Pan fried salmon, skin side down, then removed the salmon leaving the skin to crisp, creating salmon skin crackle. Yum! Also added a bit of lemon juice to finish up. Good, refreshing warm weather lunch/dinner.

• ronnyl

• Chiang Mai, Thailand

• 11/18/2015

I generally laugh at those reviews that say something was great or awful then go on to say how many things they'd changed. And here I am writing one - laugh away! I halved this recipe and made it for a friend and I for dinner and it was delicious. And the only thing I changed was adding some lemon zest to the dressing and using a lemon fused olive oil. There was a bit too much onion for my taste but otherwise¿wouldn't change a thing!

• amryan

• Victoria, BC

• 3/22/2015

This was great, easy and a very healthy meal! Only thing I added was cooking the salmon with a little white wine, the recipe is pretty much perfect for a meal with other sides and it won't overwhelm them in flavor.

• SiobonneElise

• Miami, FL

• 8/24/2014

Love this recipe! I have to remember to add croutons only as a garnish as they get mushy. I will make this over and over again!

• jacksrbetter55

• Akron, OH

• 8/22/2014

It was good. Lots of better salmon recipes out there, though.

• jamiek22

• 8/18/2014

I used the whole package of assorted color grape tomatoes, approximately 2 1/2 ups. after I cut the tomatoes in half, I salted them to release their juice. I doubled the dressing recipe and mixed the juice from the tomatoes. The salad was amazing. We drank a Blanc de Blanc with it, it was perfect. My husband wants me to make this again. Perfect summer evening dinner.

• SADominguez

• Los Angeles, Ca

• 8/16/2014

Love this! I added some fava beans and used Rosemary Olive baguette instead. I loved the olive flavor in addition to the rest of the salad.

• zukfamily

• Rolling Hills Estates, CA

• 8/15/2014

Delicious! The only change was that we used Salmon that had been cooked a couple of days ago and instead of the fresh basil we added Pesto to the dressing. Very nice dinner. Also served it on a bed of butter lettuce.

• ctiemann

• Nassau Bay, Texas

• 8/14/2014

print with recipe This was more work that I expected as each ingredient has to be cut, cooked or mixed, but everyone loved and asked that I put it in my repertoire. Very fresh tasting. I added a little to extra to the dressing and think it would have been a bit dry otherwise.

• dodgema

• Florida

• 6/12/2014

This was more work that I expected as each ingredient has to be cut, cooked or mixed, but everyone loved and asked that I put it in my repertoire. Very fresh tasting. I added a little to extra to the dressing and think it would have been a bit dry otherwise.

• dodgema

• Florida

• 6/12/2014

This is an easy, tasty, and healthy salad that's hearty enough to be a one-dish meal. I had some fresh, wild salmon, not quite as much as the recipe called for, but it was enough for a nice dinner for two. There was enough left over for one more portion that was, if anything, better with the flavors having blended a bit more. I will cut back on the onion next time. This is well worth trying.

• jff1

• Portland, OR

• 6/11/2014

super easy and the whole family, including young kids, really gobbled it up made as is (with onions on the side).

• lnitsa

• brussels, belgium

• 6/10/2014