Pan Roasted Salmon and Bread Salad

I’m all for easy and tasty dinners, and this is one of the best yet. Don’t let the Instagram photo detract from how good this is: salmon, toasted bread, tomatoes and spices are pan roasted to perfection. I found this recipe flipping through an older issue of Food and Wine magazine thinking it would be a gamble as to whether it would be too “tomatoey” for the hubs. Yet the first time we had it he gave it an enthusiastic review and also showed excitement when I said I would be making it again. For a guy who is quiet and not overly expressive, like yours truly, I take this as a very good sign.

Pan Roasted Salmon and Bread Salad

Serves 4
Prep time 15 minutes
Cook time 20 minutes
Total time 35 minutes
Meal type Main Dish
Website Food and Wine Magazine


  • 1 loaf of ciabatta cut into 1-inch cubes ((sourdough also works well))
  • 5 tablespoons extra virgin olive oil
  • 2 pints grape tomatoes, halved
  • 2 large garlic clobes, minced
  • 2 tablespoons salted capers, rinsed and coarsley chopped ((we skipped this))
  • 1 lemon, thinly sliced
  • 1/4 cup chopped flat-leaf parsley
  • 1/2 teaspoon crushed red pepper
  • coarse salt and ground pepper to taste
  • 2lb center cut skinless salmon fillet, cut into 2-inch chunks


1. Preheat oven to 450 degrees. In a large roasting pan, toss the bread chunks with 2 tablespoons of olive oil. Roast for about 5 minutes, until bread is lightly toasted.
2. In a large bowl, toss the tomato halves with the garlic, capers, lemon, parsley, crushed red pepper and 2 tablespoons of olive oil; season with salt and pepper. Stir the tomatoes into the toasted bread. Roast for 10-12 minutes, until the tomatoes begin to soften and break down.
3. Meanwhile, in the same bowl, toss the salmon with the remaining 1 tablespoon of olive oil and season with salt and pepper. Nestle the salmon into the bread and tomatoes, spooning some tomatoes on top. Roast for about 6 minutes, until salmon is just cooked through. Serve right away.

Banana Chocolate Chip Muffin Recipe

Last week, I shared my excitement about eating rice and beans, and asked you all for recipes.  I have not had a chance to make any of them yet, but am very excited to try them out later.  However, I still wanted to share a recipe with you this week.  I created these muffins back in March and boy are they delicious!  I have cooked them a few times, and LOVE them!

Banana Chocolate Chip Muffins


  • 4 ripe Bananas
  • 1/2 cup Oil
  • 1 cup Sugar
  • 2 Eggs
  • 1 tablespoon Vanilla
  • 1/3 cup Milk
  • 1 cup White Flour
  • 1 cup Whole Wheat Flour
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Baking Powder
  • 1/2 teaspoon Salt
  • 2 tablespoons Cocoa Powder
  • 2 cups Chocolate Chips (substitute about 1/4 pound Chocolate, chopped)

Preheat oven to 350 degrees. Grease muffin cups if you will not be using cupcake/muffin liners.  Put bananas in a stand mixer and mix for 30 seconds or so, to mash.  Add oil and sugar, blending until well combined.  Beat in eggs, vanilla, and milk.  Add flours, baking powder, baking soda, salt, and cocoa and mix until everything is incorporated.  At this point you can switch up the recipe as you prefer.  Either mix in all, half, or none of the chocolate chips.  Pour into muffin trays (I use a cookie scoop — takes two scoops) and top with remaining chocolate.  Bake at 350 degrees for 20 – 25 minutes, until toothpick comes out dry.

These muffins freeze very well.  You can also use two loaf plans and make banana bread with this recipe.  I feel somewhat healthy when I eat these, because they have some whole wheat flour in them!

Abundant Crop Recipe: Persimmon Bread

I have one last persimmon recipe to share with you, Persimmon Bread.  This bread turned out moist and delicious.  We ate one loaf and froze the other.  I promise you will enjoy this, it is very similar in flavor to pumpkin bread — a spicy moistness.  I hope you enjoy this recipe, let me know if you give it a go!

Persimmon Bread

adapted from All Recipes

  • 1 cup persimmon Pulp
  • 2 teaspoons Baking Soda
  • 3 cups White Sugar
  • 1 cup Vegetable Oil
  • 4 Eggs
  • 1 1/2 teaspoons ground Cinnamon
  • 1/2 teaspoon ground Nutmeg
  • 1 1/2 teaspoons Salt
  • 2/3 cup Water
  • 3 cups all-purpose Flour


Preheat the oven to 350 degrees F (175 degrees C).  Grease three 6×3 inch loaf pans. In a small bowl, stir together the persimmon pulp and baking soda.  Let stand 5 minutes to thicken the pulp. In a medium bowl, combine sugar, oil, eggs, cinnamon, nutmeg, and salt. Blend until smooth.  Mix in persimmon pulp and water alternately with flour.  Divide batter into the prepared pans, filling each pan 2/3 full. Bake for 1 hour in the preheated oven, or until a toothpick inserted comes out clean.  Cool in pan for 10 minutes before removing to a wire rack to cool completely.

Whew, glad to have those persimmon recipes shared with you all.  Now, what to do next?  Any suggestions?


Adapting Diet: Healthy Eating & Emptying the Pantry

A few weeks ago, Bobbi started doing a 100 Days of Real Food Challenge.  I thought it might be a good junk-food-detox for Matt and I, and that it would jump start our goals of eating healthy.  Instead of doing “real food,” I decided that Matt and I would be eating non-processed food for 100 days. Yet, it was expensive and we had a lot of food already on hand.

Home Cooked Breakfast Squares

The first thing that I realized was that I needed to bake breakfast items.  If I do not get a good breakfast in my system, I am not a nice person.  I found a recipe for oatmeal breakfast squares that is truly delicious.  It includes chopped apples, which give them a little crunch.

Homemade Wheat Bread

I made bread, and it reminded me of just how much I love homemade bread.  Matt loves this bread as well — and it is super easy to make!  I made rolls a different night — also easy, but they were kinda like rocks.  The wheat bread is much better.

Candy Cookies from The Sweets Life

After a week of eating non-processed foods, Matt and I realized we really needed to cut our budget costs. Part of that meant using up what we already had. We have tons of food in the house and forget to eat it (like pasta and sauce that get lost in the pantry).  So for now we have let processed food back into our lives — but only to eat the food out of our pantries.  I am trying to avoid buying anything new and seeing how much of our grocery money we can save!  The cookies from The Sweets Life were baked with M&Ms and Milky Way bars from the pantry.

It has been really nice to get rid of some of the excess food in our pantry.  I can’t wait to see what we come up with once we only have a few items left to eat from the pantry.  Have you ever done anything like this?  Any suggestions for creative meals?

Abundant Crop Recipe: Zucchini Bread

I know that I said in my last Abundant Crop recipe that zucchini bread is done too often, but I hope you can handle this post!  This tasty zucchini bread has chocolate chips, making it different than many of the breads.  I made the 2 loaves and froze one.  You can also make muffins.  Last week, I found a recipe for Chocolate Zucchini bread, which has become our new staple, but I still want to share this one!

Zucchini Bread

Chocolate Chip Zucchini Bread
from Paula Deen, 2008


  • 3 cups All Purpose Flour
  • 1/2 t. Baking Powder
  • 1 t. Salt
  • 1/2 t. Ground Cinnamon
  • 1/2 t. Ground Nutmeg
  • 1 t. Baking Soda
  • 3 Eggs
  • 2 cups White Sugar
  • 1 cup Vegetable Oil
  • 2 t. Vanilla Extract
  • 2 cups Grated Zucchini
  • 1 cup Semisweet Chocolate Chips
  • 1 T. Orange Zest

Preheat the oven to 350 degrees F. Grease two 9 x 5 inch loaf pans. Sift together flour, baking powder, salt, spices, and baking soda. In a large bowl, beat eggs until light and fluffy. Add sugar and continue beating until well blended. Stir in oil, vanilla, zucchini, pecans, chocolate chips and orange zest. Stir in sifted ingredients. Pour into prepared loaf pans. Bake for 50 minutes, or until a skewer inserted in the middle comes out clean. Remove loaves from their pans and cool. Chill before slicing.

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