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Grilled Salmon with Rye Panzanella
- prep: 35 min
- cook: 0 hr
- total: 35 min
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Grill the bread and fennel for the panzanella first, then let them soak up the lemon-Dijon vinaigrette while you cook the salmon.
Ingredients
- 1 teaspoon grated lemon zest, plus 3 tablespoons fresh juice
- 1 teaspoon country-style Dijon mustard
- 1/2 teaspoon sugar
- 5 tablespoons extra-virgin olive oil, plus more for brushing Kosher salt and freshly ground pepper
- 1 bulb fennel (12 ounces), halved lengthwise
- 3 slices (each 1/2 inch thick) seeded rye bread
- 3 Persian cucumbers, cut into 1/2-inch rounds
- 1/4 cup packed chopped fresh dill
- 4 skin-on salmon fillets, preferably wild (each about 5 ounces), patted dry
Instructions
Click Here For Step-By-Step Instructions
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Nutrition
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 160 % Daily Value *
- Total Fat: 18 g 26.93%
- Saturated Fat: 2 g 12.25%
- Trans Fat: 0 g %
- Cholesterol: 0 mg 0%
- Sodium: 30 mg 1.27%
- Calcium: 2 mg 0.18%
- Potassium: 5 mg 0.14%
- Magnesium: 0 mg 0%
- Iron: 0 mg 0.17%
- Zinc: 0 mg 0%
- Total Carbohydrate: 0 g %
- Dietary Fiber: 0 g 0.26%
- Sugar: 0 g
- Protein: 0 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 1 g
- Vitamin A 0.86%
- Vitamin C 1.86%
- Vitamin D 0%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat4
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch0
- Exchange - Vegetables0
- Exchange - Lean Meat0
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total0 oz-eq
- MyPlate - Vegetable Total0 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total0 oz-eq