Seared Salmon with salad

Seared Salmon with Panzanella Salad
By Chef Trent Bissel, Whole Foods Market Serves 2

1 medium red onion
1 pint cherry tomatoes
1 zucchini
2 small yellow squash
2 cups toasted baguette, cubed
2 6oz. Salmon filets
1/4 c. Lemon juice (juice of 3 lemons)
1/2 c. Canola oil (or roasted garlic oil) + 6 T.
Roughly torn fresh Basil, 1/4 c.
Salt & Pepper to taste
Balsamic Glaze (1/2 cup honey mixed with 1 cup balsamic vinegar)

Large dice onion, pepper, zucchini & squash. Toss with canola oil, salt and pepper. Roast at 425 for 15-20 minutes.

Cube bread, toss with 2 T. Oil, salt and pepper to taste. Toast bread cubes for 10 minutes at 375.

Heat 2. Tablespoons of canola oil over medium-high heat, sear salmon, skin-side up first, about 3.5 minutes a side.

Whisk garlic oil and lemon juice to make dressing. Toss with veggies and cubed bread. To plate, add handful of salad first, top with seared salmon piece, Drizzle with balsamic glaze.

GDA Cooking - January 11, 2012