Rennie is keen for everyone to enjoy great food & experiment with new ingredients. We’ve teamed up with Haste’s Kitchen to make a series of videos looking at the science of cooking. Ian invited along Sally Le Page, creator of Shed Science, to take a closer look at what happens when we cook with certain ingredients.
PANZANELLA AND OVEN-BAKED SALMON
This dish combines a fresh, rustic salad with simply cooked salmon and crisp bread. Using a small number of ingredients and straightforward techniques, it focuses on balance, texture, and flavour. The salad is lightly dressed and finished with herbs, while the salmon is oven‑roasted to keep it tender and moist.
Ingredients
Serves 2
Salad
- ½ small onion, finely chopped
- ½ cucumber, seeds removed and roughly chopped
- 200 g ripe tomatoes, finely chopped
- 120 g cooked quinoa, cooled
- 2 tbsp red wine vinegar
- 4 tbsp extra‑virgin olive oil
- Salt, to taste
- Black pepper, to taste
To serve
- 2 salmon fillets
- 1 tbsp olive oil (for cooking the salmon)
- 2 slices of crusty bread, day‑old if possible
- Olive oil, for frying
- Fresh basil leaves, to finish
Preparation Method
- Finely chop the onion and place it in a large bowl. Add the chopped cucumber, removing the seeds to reduce excess moisture. Add the tomatoes and mix gently.
- Add the red wine vinegar and olive oil to the bowl. Season with salt and a generous amount of black pepper. Mix well to combine.
- Stir the cooked, cooled quinoa into the salad, ensuring it is evenly coated in the dressing. Mix gently to maintain the texture.
- Preheat the oven to 180°C. Heat a little olive oil in an oven‑proof pan, add the salmon fillets, then transfer to the oven and cook for 15–20 minutes, until just cooked through.
- Heat olive oil in a pan over a medium heat. Tear the bread into rustic pieces and fry until golden and crisp. Remove from the heat and set aside.
- Spoon the salad into the centre of each plate. Arrange the crispy bread pieces in and around the salad. Place the cooked salmon on top.
- Tear fresh basil leaves over the dish and finish with a light drizzle of olive oil before serving.
Serving Suggestion
Serve immediately while the salmon and bread are warm. This dish works well as a light main meal.
Important Information
This recipe content is provided for informational purposes only and does not constitute nutritional or medical advice.
TIPS & ADVICE
A busy life can be hard on the stomach and anyone can be affected by heartburn, indigestion or trapped wind at some point. But if you often find yourself in discomfort, sometimes just a few simple changes to your lifestyle can really help to ease those uncomfortable symptoms.
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