Recipe by Chef Josh Silvers
2 tablespoons balsamic vinegar
1 clove garlic, minced
1 tablespoon minced shallot
1⁄4 cup extra-virgin olive oil
Salt and freshly ground pepper to taste
2 cups country-style bread, torn into 1-inch chunks
1 tablespoon extra-virgin olive oil
2 cups arugula
1 cup diced heirloom tomatoes
1⁄4 cup thinly sliced red onion
1⁄2 cup diced cucumber
2 cups corn kernels (from about 3 ears of corn)
4 fillets (6 ounces each) wild Pacific salmon, pin bones removed
2 tablespoons extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground pepper to taste
For the dressing: In a small bowl, whisk the vinegar, garlic, and shallot together. Gradually whisk in the olive oil until combined. Season with salt and pepper.
For the panzanella: Preheat the oven to 350°F. In a medium bowl, toss the bread with the olive oil and spread on a rimmed baking sheet. Bake, stirring occasionally, until golden brown, 8 to 10 minutes. Remove from the oven and let cool. In a large bowl, toss the bread cubes with the arugula, tomatoes, onion, cucumber, and corn kernels. Drizzle in the panzanella dressing and toss to coat.
For the salmon, prepare a medium-hot fire in a charcoal grill or preheat a gas grill to medium-high heat. Oil the grill grids. Brush the salmon with the 2 tablespoons olive oil and season with salt and pepper. Place the salmon on the grill, skin side up, and cook until grill-marked, about 5 minutes. Carefully turn over and cook 4 to 6 minutes longer for medium-rare.
To serve, mound the salad on plates and top with the salmon filets. Drizzle with additional olive oil and the vin cotto and serve. Makes 4 main-course servings