Burrata and Salmon Panzanella Salad

🧂 Ingredients

• 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
• 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
• 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

• 1 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.
• 2 Mix together in a small bowl the salt, garlic powder, onion powder, paprika,
  thyme and cayenne pepper. Pat the salmon with the seasoning mix.
• 3 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.
• 4 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.
• 5 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.
• 6 When ready to serve, top with torn burrata and blackened salmon. Enjoy!
• 7 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.

Nutrition Info