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Grilled Salmon Kabobs with Peach & Tomato Panzanella Salad.

  • ½ small pkg
    fresh basil
  • 1 pint
    grape tomatoes
  • 2
  • ¾ lb
    salmon fillet
  • 1
  • 4 slices
    whole grain bread
    black pepper
    extra virgin olive oil
    red wine vinegar
  • 1
    If using wooden skewers, place 6-8 skewers in a shallow dish of water to soak until you are ready to use them.
  • 2
    If using salmon with skin, place the fillet, skin-side down, on a cutting board. Holding the tail end firmly, use a knife to cut between the flesh and skin; continue to cut through the length of the fillet (take care not to cut through the skin); discard the skin. If you don’t have a tail end, start at one corner of the fillet and work your way in until the knife is between the skin and flesh.
    ¾ lb salmon fillet
  • 3
    Cut the salmon crosswise into 1-inch strips and transfer to a medium bowl; season with oil, salt, and pepper. Set aside.
    1 tsp extra virgin olive oil
    ¼ tsp salt
    ¼ tsp black pepper
  • 4
    Heat a grill pan, outdoor grill, or skillet over medium-high heat.
  • 5
    Wash and dry the fresh produce.
    1 pint grape tomatoes
    2 peaches
    ½ small pkg fresh basil
  • 6
    Drizzle oil over both sides of the bread. Once the grill is hot, add bread and grill until charred marks appear, 2-4 minutes per side. Transfer to a plate and set aside to cool. (Leave the grill on for the salmon.)
    1 tbsp extra virgin olive oil
    4 slices whole grain bread
  • 7
    Meanwhile, peel and thinly slice the shallot; add to another medium bowl.
    1 shallot
  • 8
    Add vinegar, oil, salt, and pepper to the bowl with the shallot; stir together.
    2 tbsp red wine vinegar
    1 tbsp extra virgin olive oil
    ¼ tsp salt
    ⅛ tsp black pepper
  • 9
    Thread one strip of salmon onto each skewer and place on a plate. Alternatively, you can cook the salmon directly on the grill/skillet without using skewers.
  • 10
    Coat the grill or skillet with oil; place kabobs on the grill, rotating every 1½-2 minutes, until salmon is opaque and cooked through, 6-8 minutes. Transfer to a plate and loosely cover with foil. Work in batches if necessary.
    2 tsp extra virgin olive oil
  • 11
    Meanwhile, tear the bread into bite-sized pieces. Halve the tomatoes and add both to the bowl with the shallots.
  • 12
    Halve peaches, twist to open, and remove pits. Slice each half into wedges and add to the bowl with the tomatoes and bread.
  • 13
    Pick the basil leaves off the stems; discard the stems and slice the leaves into a chiffonade by stacking them and rolling tightly into a cigar, then slicing crosswise into thin ribbons. Add to the salad bowl and toss to combine.
  • 14
    To serve, divide salmon kabobs and panzanella salad between dishes. Enjoy!