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
- bread - watch the video to see (toasted until crispy, firm and fudgy)
- peas - watch the video to see (blanched quickly in boiling salted water)
- salt - to taste (for seasoning peas and onions)
- red onion - watch the video to see (thinly sliced for marinating)
- rice wine vinegar - watch the video to see (used for marinating onions and dressing peas)
- garlic - watch the video to see (chopped, added to dressing)
- parsley - watch the video to see (chopped for dressing and fresh sprigs for garnish)
- scallions - watch the video to see (chopped, added to dressing)
- olive oil - watch the video to see (used to emulsify dressing)
- smoked salmon with Sichuan chili crisp - watch the video to see (Fly by Jing brand recommended)
Instructions
- Toast the bread: Heat a pan and toast the bread until it is crispy, firm, and fudgy.
- 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.
- Marinate the red onions: In a bowl, combine thinly sliced red onions, rice wine vinegar, and salt. Gently massage and set aside to marinate.
- Dress the peas: Lightly dress the blanched peas with rice wine vinegar and a pinch of salt.
- 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.
- 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.
- Garnish and serve: Finish the salad with fresh sprigs of parsley for garnish and serve immediately.
