Deliciousness of the Day

Well folks, Summer is officially here. At least it feels like it! Today was 88 degrees. Did you hear that..? 88 degrees!! I live in upstate NY. That just doesn't happen. Well, maybe it happens.. but usually not in May! 

I saw this salad on Delish and did a double take. I've never been a major fan of salmon.. but I need to like fish more, its so good for you I would be stupid not to at least try to find some recipe that I like!

Pan Roasted Salmon and Bread Salad

Whatcha Need:

8 slice(s) (1-inch-thick) ciabatta, from a 12-ounce loaf cut into large chunks

5 tablespoon(s) extra-virgin olive oil

2 pint(s) grape tomatoes, halved

2 large garlic cloves, minced

2 tablespoon(s) salted capers, rinsed and coarsely chopped

1  lemon, halved lengthwise and very thinly sliced

1/4 cup(s) chopped flat-leaf parsley

1/2 teaspoon(s) crushed red pepper

Kosher salt and freshly ground pepper

2 pound(s) center-cut skinless salmon fillet, cut into 2-inch chunks

How to do it:

 Preheat the oven to 450°F. In a large roasting pan, toss the ciabatta chunks with 2 tablespoons of the olive oil. Roast for about 5 minutes, until the bread is lightly toasted.

In a large bowl, toss the tomato halves with the garlic, capers, lemon, parsley, crushed red pepper, and 2 tablespoons of the olive oil; season with salt and pepper. Stir the tomatoes into the toasted bread. Roast for 10 to 12 minutes, until the tomatoes begin to soften and break down.

Meanwhile, in the same bowl, toss the salmon with the remaining 1 tablespoon of olive oil and season with salt and pepper. Nestle the salmon into the bread and tomatoes, spooning some of the tomatoes on top. Roast for about 6 minutes, until the salmon is just cooked through. Serve right away.

Something about this looks just really looks yummy and interesting to me- you could play around with it and throw in some extra veggies! I'm going to have to try this!