About the Dish

  • Beets

    Beets

  • Turnip

    Turnip

  • Onion

    Onion

  • Beautiful Briny Sea Aegean Salt

    Beautiful Briny Sea Aegean Salt

  • Gulden's Spicy Brown Mustard

    Gulden's Spicy Brown Mustard

  • Sherry Vinegar

    Sherry Vinegar

  • Honey

    Honey

  • Thyme

    Thyme

  • Wild-Caught Chopped Salmon

    Wild-Caught Chopped Salmon

  • Ciabatta Rolls

    Ciabatta Rolls

  • Spicy Greens

    Spicy Greens

METHOD

1
MISE EN PLACE • Heat oven to 425° F. • Halve or quarter turnips. • Peel beets. Cut into 1/2-inch pieces. • Peel, halve and thinly slice onion. • Cut ciabatta into 1-inch cubes. • Pick thyme leaves.
2
• On a baking sheet, toss together beets, turnips, onion, 1 teaspoon olive oil and 1/4 teaspoon Aegean salt. • Spread in single layer. Roast in oven until almost tender, about 20 minutes, stirring midway.
3
While vegetables roast, in a large bowl, whisk together 2 teaspoons olive oil, mustard, vinegar, honey and thyme.
4
• In a bowl, toss together salmon, 1 teaspoon olive oil and 1/4 teaspoon Aegean salt. • Remove pan from oven, and stir salmon into vegetable mixture. • Roast in oven until salmon is just cooked through, about 8 minutes, stirring midway.
5
While salmon roasts, place a skillet over medium heat. Add 2 teaspoons olive oil. When oil is hot, add ciabatta. Cook, stirring occasionally, until bread is golden with a crisp exterior, about 6 minutes.
6
Add salmon and vegetables to sherry vinaigrette. Toss to coat.
7
Add ciabatta and arugula. Toss to combine. Taste and adjust seasoning as desired with Aegean Salt.
8
Divide panzanella between 2 plates, and enjoy!

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