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If using wooden skewers, place 12-16 skewers in a shallow dish of water to soak until you are ready to use them.
If using salmon with skin, place the fillet, skin-side down, on a cutting board. Holding the tail end firmly, use a knife to cut between the flesh and skin; continue to cut through the length of the fillet (take care not to cut through the skin); discard the skin. If you don’t have a tail end, start at one corner of the fillet and work your way in until the knife is between the skin and flesh.
Cut the salmon crosswise into 1-inch strips and transfer to a medium bowl; season with oil, salt, and pepper. Set aside.
Heat a grill pan, outdoor grill, or skillet over medium-high heat.
Wash and dry the fresh produce.
Drizzle oil over both sides of the bread. Once the grill is hot, add bread and grill until charred marks appear, 2-4 minutes per side. Transfer to a plate and set aside to cool. (Leave the grill on for the salmon.). Work in batches if necessary.
Meanwhile, peel and thinly slice the shallots; add to a large bowl.
Add vinegar, oil, salt, and pepper to the bowl with the shallots; stir together.
Thread 1 strip of salmon onto each skewer and place on a plate. Alternatively, you can cook the salmon directly on the grill/skillet without using skewers.
Coat the grill or skillet with oil; place kabobs on the grill, rotating every 1½-2 minutes, until salmon is opaque and cooked through, 6-8 minutes. Transfer to a plate and loosely cover with foil. Work in batches if necessary.
Meanwhile, tear the bread into bite-sized pieces. Halve the tomatoes and add both to the bowl with the shallots.
Halve peaches, twist to open, and remove pits. Slice each half into wedges and add to the bowl with the tomatoes and bread.
Pick the basil leaves off the stems; discard the stems and slice the leaves into a chiffonade by stacking them and rolling tightly into a cigar, then slicing crosswise into thin ribbons. Add to the salad bowl and toss to combine.
To serve, divide salmon kabobs and panzanella salad between dishes. Enjoy!
If using wooden skewers, place 12-16 skewers in a shallow dish of water to soak until you are ready to use them.
If using salmon with skin, place the fillet, skin-side down, on a cutting board. Holding the tail end firmly, use a knife to cut between the flesh and skin; continue to cut through the length of the fillet (take care not to cut through the skin); discard the skin. If you don’t have a tail end, start at one corner of the fillet and work your way in until the knife is between the skin and flesh.
Cut the salmon crosswise into 1-inch strips and transfer to a medium bowl; season with oil, salt, and pepper. Set aside.
Heat a grill pan, outdoor grill, or skillet over medium-high heat.
Wash and dry the fresh produce.
Drizzle oil over both sides of the bread. Once the grill is hot, add bread and grill until charred marks appear, 2-4 minutes per side. Transfer to a plate and set aside to cool. (Leave the grill on for the salmon.). Work in batches if necessary.
Meanwhile, peel and thinly slice the shallots; add to a large bowl.
Add vinegar, oil, salt, and pepper to the bowl with the shallots; stir together.
Thread 1 strip of salmon onto each skewer and place on a plate. Alternatively, you can cook the salmon directly on the grill/skillet without using skewers.
Coat the grill or skillet with oil; place kabobs on the grill, rotating every 1½-2 minutes, until salmon is opaque and cooked through, 6-8 minutes. Transfer to a plate and loosely cover with foil. Work in batches if necessary.
Meanwhile, tear the bread into bite-sized pieces. Halve the tomatoes and add both to the bowl with the shallots.
Halve peaches, twist to open, and remove pits. Slice each half into wedges and add to the bowl with the tomatoes and bread.
Pick the basil leaves off the stems; discard the stems and slice the leaves into a chiffonade by stacking them and rolling tightly into a cigar, then slicing crosswise into thin ribbons. Add to the salad bowl and toss to combine.
To serve, divide salmon kabobs and panzanella salad between dishes. Enjoy!