honey mustard salmon panzanella salad with strawberry vin

So a while back we were at the catamaran and tried their summer roll, which was an amalgam of strawberries and salmon. I really wanted it to work. Conceptually it should have. But something fell flat. And I knew I was going to reimagine it - my way.

And my way happened to be as a panzanella salad. With a honey mustard seasoned and steamed grilled salmon and a dead on strawberry basil vinaigrette that includes roasted shallots and garlic.

Seriously it turned out even better than I could have hoped. And when I say you need to run out to the store to make this. I mean run.

Ingredients:

½ loaf japanese milk bread, cubed

evoo

1 Tbsp trader joe’s onion salt

maldon salt

1 shallot, peeled and halved

1 garlic clove, peeled

15 basil leaves, divided use

1 ½ tsp dijon mustard

1 Tbsp sugar

½ cup strawberry vinegar

½ cup avocado oil

2lbs of salmon, skin removed

grainy mustard

honey

3 Tbsp butter

rose

chicken stock

½ head frisee

½ avocado, peeled, pitted, and sliced

handful cherry tomatoes, halved

handful strawberries, quartered

½ shallot, thinly sliced

Directions:

Preheat oven to 325.

Line a sheet pan with tin foil.

Toss cubed bread with evoo and onion salt until coated. Spread out on pan and sprinkle with maldon salt.

Bake for 20 -30 minutes, until golden brown on the outside, but still soft on the inside. Set aside.

Place shallot halves and garlic in the center of a square of tin foil. Drizzle with evoo. Close up tin foil.

Roast in oven for about 40 minutes - until garlic and shallot softened and slightly caramalized.

To a 2 cup mason, or similar, jar add 7 leaves of basil, roasted garlic, shallot (along with oil they roasted in), dijon, sugar, pinch of salt, vinegar, and avocado oil.

Use an immersion blender to combine. Set dressing aside.

Preheat grill to medium high.

Add salmon to a deep grill safe pan. Rub top with generous spoonful’s of grainy mustard. Drizzle with honey. Place pats of butter along top of salmon. Pour in equal amounts of broth and wine till almost at top of salmon filet. Cover with tin foil.

Grill salmon in pan until cooked through- about 25 minutes. Drain and break into pieces.

On a large platter layer frisee, 8 leaves of basil thinly chiffonaded, sliced shallots, strawberries, tomatoes, avocado, and bread. Top with salmon pieces.

Serve with dressing.