Salmon with Spicy Cucumber-Pineapple Salsa
- 13 Apr - 19 Apr, 2024
· 1 kg ripe mixed tomatoes
· 300 g sourdough or ciabatta
· 100 ml olive oil
· 1 tablespoon vinegar
· 1 small shallot
· 50 g tin anchovies
· 100 g black olives
· Handful of basil leaves
Heat the oven to 180°C. Put the tomatoes in a colander and sprinkle over one teaspoon sea salt, then leave to sit for 15 minutes. Spread the chunks of bread out on a baking tray and toss with a tablespoon of the oil. Bake it for about 10-15 minutes, or until lightly toasted. In a bowl, whisk together the remaining oil, the vinegar and shallot. Season to taste. Toss the anchovies with the tomatoes, croutons, olive oil dressing, the olives and half the basil in a large bowl. Spoon the panzanella onto a serving plate and top with the remaining basil.
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