Pairs well with Chili Crisp Salmon Panzanella

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Chili Crisp Salmon Panzanella

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A delicious and vibrant spring picnic dish featuring toasted bread, blanched peas, marinated red onions, and smoked salmon with Sichuan chili crisp.

00:10:00 total

Serves 2

medium

Sides / Appetizer

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Ingredients

  1. bread - watch the video to see (toasted until crispy, firm and fudgy)
  2. peas - watch the video to see (blanched quickly in boiling salted water)
  3. salt - to taste (for seasoning peas and onions)
  4. red onion - watch the video to see (thinly sliced for marinating)
  5. rice wine vinegar - watch the video to see (used for marinating onions and dressing peas)
  6. garlic - watch the video to see (chopped, added to dressing)
  7. parsley - watch the video to see (chopped for dressing and fresh sprigs for garnish)
  8. scallions - watch the video to see (chopped, added to dressing)
  9. olive oil - watch the video to see (used to emulsify dressing)
  10. smoked salmon with Sichuan chili crisp - watch the video to see (Fly by Jing brand recommended)

Instructions

  1. Toast the bread: Heat a pan and toast the bread until it is crispy, firm, and fudgy.
  2. Blanch the peas: Bring salted water to a boil, blanch the peas quickly, then transfer them to a bowl of ice-cold water to stop cooking.
  3. Marinate the red onions: In a bowl, combine thinly sliced red onions, rice wine vinegar, and salt. Gently massage and set aside to marinate.
  4. Dress the peas: Lightly dress the blanched peas with rice wine vinegar and a pinch of salt.
  5. Prepare the dressing: In a bowl, add marinated red onions, a pinch of salt, chopped garlic, chopped parsley, scallions, and olive oil. Whisk to emulsify.
  6. Assemble the salad: Add toasted bread, dressed peas, and the dressing to a bowl. Open the smoked salmon with Sichuan chili crisp and add it to the salad. Toss gently to combine.
  7. Garnish and serve: Finish the salad with fresh sprigs of parsley for garnish and serve immediately.

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