Winter Panzanella with Grilled Salmon

There are very few things in life better than roasted sourdough croutons. I know how middle class that makes me sound but trust me, these things are total game-changers...


As regular readers will know, I love a bread-based salad (see here and here for example) but this version takes advantage of this colder weather with preserved anchovies and chilli flakes providing warmth and flavour from the store cupboard. As is often the case with my simple suppers, I have chosen to serve this with a piece of grilled salmon but it would make a lovely lunch on its own or a delicious side dish to almost any meat or fish.


Winter Panzanella with Grilled Salmon

Serves 4

olive oil

250g sourdough, cut into chunks

1 small onion, finely chopped

5 anchovies, finely chopped

2 garlic cloves, finely chopped

1 tsp chilli flakes (optional)

200g tenderstem broccoli, roughly chopped

1 tbsp red wine vinegar

4 salmon fillets, skin on

sea salt and freshly ground black pepper

Preheat the oven to 200C. Toss the sourdough chunks in a good drizzle of oil, season with salt and pepper and roast in the oven for 10-15 minutes until golden brown.

Meanwhile, mix 3 tbsp of the oil with the sherry vinegar and a generous amount of pepper in a large serving bowl. When the bread is toasted, transfer it to this dressing and give it a good mix. Set aside and change the oven to grill on its highest setting.

Rub the salmon fillets all over with a little oil and season on all sides. Cook under the hot grill, skin side up, for 8-10 minutes until the skin is crispy and the flesh just cooked.

Drizzle a little oil in a large frying pan. Add the onion, anchovies, garlic and chilli flakes (if using) and fry until the anchovies have dissolved and the onion is starting to brown around the edges. It is important to keep stirring so that the garlic doesn't catch.

Add the broccoli to the pan and cook for around 5 minutes until lightly charred and covered in the onion mixture. Transfer the contents of the pan to the bread and dressing and combine well. To serve, divide the panzanella mixture between four plates and place a salmon fillet alongside.