Salmon Panzanella Salad - cooking recipe

Ingredients

1 tbsp olive oil
12.5 oz boneless salmon fillet, skin-on
2 thick slices sourdough bread
1 clove garlic, halved
8.75 oz cherry tomatoes, halved
1 handful fresh basil leaves
3 tsp white wine vinegar
2 tbsp extra-virgin olive oil

Preparation

Heat oil in a frying pan over medium-high heat. Season salmon. Cook skin-side down for 7-8 mins. Flip over and cook for another 2-3 mins for medium, or until cooked to your liking. Let rest for 2-3 mins.
Meanwhile, toast the sourdough. Rub garlic lightly over both sides of toasted bread then tear into bite-sized pieces. Toss with tomatoes, basil, vinegar and olive oil. Season.
Remove skin from salmon and either discard or roughly chop and add to salad. Flake fish and add to salad. Toss gently and serve.