Preheat oven to 400°; line rimmed baking pan with foil. In large bowl, whisk artichoke oil and ¼ cup tomato oil; reserve ⅓ cup. Add salmon and ¼ teaspoon pepper to bowl with oil mixture; toss and let stand 15 minutes, stirring occasionally.
In separate large bowl, toss bread, olive oil and ¼ teaspoon each salt and pepper; spread on 1 side of prepared pan. Drain salmon from marinade and spread on opposite side of pan; discard marinade. Roast bread and salmon 10 minutes or until internal temperature of salmon reaches 145° and bread is crisp; let stand 5 minutes.
In medium bowl, toss basil, artichokes, tomatoes, reserved oil mixture and toasted bread; fold in salmon. Makes about 7 cups.
Chef Tip: Customize this recipe by swapping the salmon with Italian panko-breaded chicken cutlets and/or the baguette with Bowl & Basket™ Pasta Spirals No. 88.
Ingredients
Directions
Preheat oven to 400°; line rimmed baking pan with foil. In large bowl, whisk artichoke oil and ¼ cup tomato oil; reserve ⅓ cup. Add salmon and ¼ teaspoon pepper to bowl with oil mixture; toss and let stand 15 minutes, stirring occasionally.
In separate large bowl, toss bread, olive oil and ¼ teaspoon each salt and pepper; spread on 1 side of prepared pan. Drain salmon from marinade and spread on opposite side of pan; discard marinade. Roast bread and salmon 10 minutes or until internal temperature of salmon reaches 145° and bread is crisp; let stand 5 minutes.
In medium bowl, toss basil, artichokes, tomatoes, reserved oil mixture and toasted bread; fold in salmon. Makes about 7 cups.