Grilled Salmon Panzanella
Tuesday, September 24, 2013
Carrie in Dinner, Lunch, Salad, Salmon

I just got back from a whirlwind trip to the East Coast, and it started a little something like this. I arrive at the airport last Tuesday night to take the redeye to Charlotte and the following conversation happens.

'Mam, the computer is not working and I cannot check in' - Me

'Hmm, that's odd, what is your name?' - Lady at the Airline Desk

 I provide her my name, she can't find it.

'I have my confirmation number' - Me

I proceed to give her my confirmation number

'Your flight is on the 18th' - Lady at the Airline Desk

'Yes, the 18th, that's it, for some reason I can't pull it up' - Me

'The 18th is tomorrow' - Lady at the Airline Desk

I put my head down, walk away and Mr. KMW comes back to pick me up and I tried again the next night...thankfully with success the second time around.

After that little hiccup, I arrived in the Carolinas, met my new nephew and let my niece show off what a loving big sister she is, 


had an early birthday dinner to celebrate my Dad's 60th (sorry no pictures),

and then headed up to NJ to surprise my best friend for her 30th birthday, whose due next month...doesn't she look fantastic?


We had a pretty relaxing weekend with good food, massages and bagels. I refuse to make a trip back to NJ without eating a bagel. 

I arrived back to Seattle Sunday in time to pretend it is still summer, and make Grilled Salmon Panzanella.

Grilled Salmon Panzanella Salad

Meanwhile, summer is definitely over here in Seattle. The weather is cooler and I cannot wait to try out our fireplace, but the tomatoes are still rampant at the work with me. You can also make this into a fall panzanella salad with some roasted butternut squash...yup, I'm definitely going to try that route. I'll let you know how it goes.

I also grilled this on a cedar plank, but you can always cook the salmon and bread under a know, if it's raining or something.

1 filet of salmon, approximately 1 pound
lemon and black pepper seasoning
1 beefsteak tomato, roughly chopped
1 heirloom tomato, roughly chopped
1/2 pint of cherry tomatoes, halved
1/3 of a red onion, chopped
1 red jalapeno, seeded and chopped
1/3 to 1/2 cup of olive oil
1 teaspoon salt
1 teaspoon pepper
juice from 1/2 lemon
1 tablespoon chopped basil leaves
1 to 2 teaspoons balsamic vinegar
4 to 5 slices sourdough bread
2 garlic cloves, halved
1 avocado, pitted and roughly chopped

Preheat grill to medium heat. Season salmon generously with lemon and black pepper seasoning, place on cedar plank (that has been soaked for the recommended time) and grill for 15 minutes.

Place tomatoes, onion and jalapeno in large bowl. 

Whisk together olive oil, salt, pepper, lemon juice, basil leaves and vinegar. Toss dressing in bowl with tomatoes and set aside.

Grill bread for a few minutes on each side. Remove from grill and rub with garlic halves, cut into large pieces.

Break grilled salmon into pieces and toss salmon and avocado in with tomatoes.

Serve with grilled bread pieces and enjoy. 

Article originally appeared on Kiss My Whisk (
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