Recipes Ingredients Seafood Recipes Salmon Recipes Grilled Salmon with Rye Panzanella Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 6, 2017 Print Rate It Share Share Tweet Pin Email Photo: Armando Rafael Prep Time: 35 mins Total Time: 35 mins Servings: 4 Grill the bread and fennel for the panzanella first, then let them soak up the lemon-Dijon vinaigrette while you cook the salmon. Ingredients 1 teaspoon grated lemon zest, plus 3 tablespoons fresh juice 1 teaspoon country-style Dijon mustard ½ teaspoon sugar 5 tablespoons extra-virgin olive oil, plus more for brushing Kosher salt and freshly ground pepper 1 bulb fennel (12 ounces), halved lengthwise 3 slices (each ½ inch thick) seeded rye bread 3 Persian cucumbers, cut into ½-inch rounds ¼ cup packed chopped fresh dill 4 skin-on salmon fillets, preferably wild (each about 5 ounces), patted dry Directions Heat grill to medium-high; place a large cast-iron skillet on grates to preheat. In a large bowl, whisk together lemon zest and juice, mustard, and sugar. Whisk in 1/4 cup oil; season with salt and pepper. Lightly brush fennel and bread with oil. Grill directly on grates, turning often, until charred but still crisp, 1 to 2 minutes for bread, 3 to 4 minutes for fennel. Let cool slightly, then thinly slice fennel lengthwise and chop bread into bite-size pieces. Toss with dressing, cucumbers, and dill. Season with salt and pepper. Season fish on both sides with salt. Swirl remaining 1 tablespoon oil in skillet, then add fish, skin-side down; cover grill. Cook until skin crisps and fish is just cooked through, 4 to 5 minutes. Serve, skin-side up, alongside panzanella. Rate it Print