Everything Crusted Salmon with a Bagel Panzanella
This Everything Crusted Salmon is served with an everything bagel panzanella and cream cheese aioli. A bagel on a plate!
Equipment
- Parchment Paper
- Paper Towels
- 2 Medium Bowls
Ingredients
For the Everything Crusted Salmon:
- 3 salmon fillets about 8 oz. each
- Kosher salt
- Freshly ground black pepper
- 3 ½ tablespoons Everything Seasoning
- Panzanella recipe below
- Scallion Cream Cheese Aioli recipe below
For the Panzanella:
- 8 oz. heirloom grape tomatoes cut in half lengthwise
- Kosher salt
- 1 tablespoon lemon juice
- 1 tablespoon red wine vinegar
- ¼ teaspoon garlic powder
- ½ teaspoon Dijon
- ½ teaspoon honey
- 5 tablespoons extra-virgin olive oil
- Freshly ground black pepper
- 2 gluten-free everything bagels cut through in half and cut into 1 inch pieces
- 1 tablespoon extra-virgin olive oil
- ½ Persian cucumber quartered lengthwise and thinly sliced crosswise
- ¼ small red onion thinly sliced
- 1 tablespoon capers
- 1 tablespoon minced dill
- 1 tablespoon minced chives
For the Scallion Cream Cheese Aioli:
- 1 scallions minced
- 2 cloves garlic minced
- Juice from ½ lemon
- Kosher salt
- Freshly ground black pepper
- 2 ½ oz. cream cheese at room temperature
- 4 tablespoons mayonnaise
- 1 teaspoon Dijon
- 1 teaspoon extra virgin olive oil
Instructions
For the Everything Crusted Salmon:
- Adjust rack to middle position and preheat oven to 400°F. Line a sheet pan with parchment paper. Let the salmon come to room temperature.
- Pat the salmon dry with paper towels and season with Kosher salt and freshly ground black pepper (if your Everything Seasoning contains salt, you may want to salt the salmon lightly or not at all, depending on how much salt you prefer).
- Spread the Everything Seasoning out onto a plate. Dip all sides of the salmon except for the skin into the seasoning, coating it well. Transfer the salmon, skin side down, onto the prepared sheet pan. Sprinkle any leftover everything seasoning onto the salmon, pressing lightly to adhere.
- Bake for 10-15 minutes, until cooked to your preference. Serve alongside the Panzanella with the Cream Cheese Aioli.
For the Panzanella:
- Adjust rack to top position and preheat oven to 400°F.
- While the oven heats, in a large bowl, combine the tomatoes and ½ teaspoon Kosher salt. Let sit for 20 minutes, then gently squeeze tomatoes to release a bit of the juices.
- While the tomatoes marinate, make the vinaigrette. In a medium bowl, whisk together the lemon juice, wine vinegar, garlic powder, Dijon, and honey. While whisking, slowly drizzle in the olive oil until emulsified. Season with Kosher salt and freshly ground black pepper, to taste. Set aside until ready to use.
- Toss the bagel pieces on a sheet pan with 1 tablespoon olive oil and bake for 7-10 minutes, until toasted and lightly golden, but not too browned.
- Once the bagel pieces are toasted, add them to the bowl with the tomatoes. Add the cucumber, red onion, capers, minced dill, minced chives, vinaigrette, and toss to coat. Taste and season with Kosher salt and freshly ground black pepper, as needed.
For the Scallion Cream Cheese Aioli:
- In a medium bowl, stir together the scallion, garlic, lemon juice, and a pinch of Kosher salt and freshly ground black pepper. Let sit for 10 minutes, then whisk in the cream cheese, mayonnaise, Dijon, and extra-virgin olive oil, ensuring there are no lumps of cream cheese in the mixture. Taste and season with additional lemon juice, Kosher salt and freshly ground black pepper, if needed.
Notes
While best eaten immediately, this dish can also be served at room temperature. Salmon can be stored in the refrigerator for up to 2 days. Bring to room temperature before serving.
The Cream Cheese Aioli can be stored in an airtight container in the refrigerator for up to 5 days. Best if brought to room temperature before serving.
The Panzanella components can be prepped one day ahead of time. You can cut all your veggies, marinate your tomatoes, and make your dressing, but store all components separately. Bread is best toasted day of serving. Toss everything together right before serving.
Tried this recipe?Let us know how it was!