Fox Recipe Box: Copper River Salmon with Panzanella Salad

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It's Copper River Salmon season and Pier W in Lakewood is celebrating with a variety of different recipes.  Pier W Chef Regan Reik shows us how to make Grilled Copper River Salmon with a Panzanella Salad.

Pier W is also hosting a Copper River Salmon Run to benefit the Malachi House. Click here to learn more about the run.

Grilled Copper River Salmon with Panzanella Salad

Ingredients

(6) 6oz Copper River salmon filets
1/2 cup olive oil
2 tsp kosher salt
1 tsp ground black pepper
1 qt cubed tomatoes, use as many different colors as possible, drain
1/4 cup sliced red onion
1.5 tbsp fresh chopped basil
1/2 tsp fresh chopped garlic
1/4 cup fresh chopped parsley
3/4 tsp sea salt
1 tsp coarse ground pepper
1 cup butter croutons
1/4 cup olive oil
1/8 cup fresh lemon juice
1/4 cup shaved parmesan cheese
1/4 Crispy bacon

Method

1. Season the salmon with the salt and pepper and rub the salmon with the oil.

2. Grill the salmon for about 7 minutes on each side to achieve approximately a medium temperature.
Remove from the grill and set aside to keep warm.

3. Toss all remaining ingredients in a chilled bowl.

2. Divide the salad between the plates and top with the salmon.
Serve immediately