Seared Salmon & Panzanella

…with Corn, Shishito Peppers & Thai Basil.

This dish had a lot of prep work and I was thankful that The Mister was up for the task. Thanks, sweetheart!


  • 2 skinless salmon fillets
  • 1 small baguette
  • 2 plum tomatoes
  • 1 ear of corn
  • 1 heirloom cucumber
  • 1 ounce Shishito peppers
  • 1 clove garlic
  • 1 bunch Thai basil
  • 2 ounces Castelvetrano olives
  • 2 tablespoons red wine vinegar
  • 1 shallot


  • Preheat the oven to 400° F.
  • Pour a glass of wine and take a sip.
  • Wash and dry the fresh produce.
  • Cut the baguette in half lengthwise.
  • Peel the garlic.
  • Cut the corn kernels off the cob and discard the cob.
  • Cut off and discard the ends of the cucumber; medium dice.
  • Large dice the tomatoes.
  • Remove and discard the shishito pepper stems; half the shishitos on an angle.
  • Pick the basil leaves off the stems and discard the stems.
  • Using the flat side of your knife, smash the olives; remove and discard the pits and then roughly chop.
  • Peel and thinly slice the shallot and place the slices in a bowl with the vinegar.

Time to make the croutons. Place the baguette halves on a cookie sheet with the cut side up. Drizzle with olive oil and season with salt and pepper. Toast in the oven for 8 to 10 minutes or until golden brown and crispy. Remove from oven. When they are cool enough to handle, rub the cut sides of the toasted baguette halves with the garlic clove.  Large dice the baguette halves. (I helped by snacking on croutons just to make sure they were perfect. They were. Thanks, honey!)

In a medium nonstick pan, heat 2 teaspoons of olive oil on medium-high. Add the corn and season with salt and pepper. Cook, stirring occasionally, for 2 to 4 minutes or until softened. Transfer to a large bowl.

Return that medium nonstick pan to the stove and heat 2 teaspoons of olive oil on medium-high. Add the shishito peppers and season with salt and pepper. Cook, stirring occasionally for 1 to 2 minutes or until browned on all sides. Transfer to the large bowl holding the corn.

Return that medium nonstick pan to the stove and heat 2 teaspoons of olive oil on medium-high. Pat the salmon dry with paper towels and season with salt and pepper. Place the salmon into the pan and cook 2 to 4 minutes per side or until lightly brown.

While the salmon cooks it’s time to make the panzanella. Add the garlic croutons, tomatoes, cucumber, olives and basil to the bowl of cooked corn and shishito peppers. Season with salt and pepper. Add the shallot-vinegar mixture and a drizzle of olive oil. Toss to thoroughly combine.

Divide the salmon and panzanella between 2 plates.

Makes 2 servings. There are approximately 560 calories per serving.



Tags: , , ,

Categories: Seafood

2 Comments on “Seared Salmon & Panzanella”

  1. Jane Kalin
    Friday, August 14, 2015 at 5:12 am #

    Oh, mama, that looks beautiful. Beautiful ingredients. ..No butter, no packets. I have a question, though, if I may, Mrs. Beans..
    Why discard the stripped corn cobs? Why not cook them on Stovetop Medium?

    • Sunday, August 16, 2015 at 9:05 pm #

      Haha, right? I love the obvious instructions like, “discard the stripped corn cobs”.

      I do think of you when I don’t cook with butter!

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