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SMOKED SALMON BAGEL PANZANELLA SALAD

I took some of the best flavour combinations of all time, and made a fresh new salad! This Smoked Salmon Bagel Panzanella Salad is full of creamy chunks of herbed creamy cheese, crispy bagel croutons, smoked salmon, sliced red onion, fresh dill and briny capers. Super excited for you all to try this recipe. I truly haven’t seen this anywhere else!

 

Nothing beats new salad ideas, and this Salmon Bagel Panzanella Salad is super fun and easy to throw together. A bonus is that it even works as a brunch, lunch or dinner recipe! Let’s get down to it, shall we?

What is Panzanella?

Panzanella is an Italian salad made from pieces of stale bread with the addition of tomatoes, onions, or basil, and a dressing of vinegar and olive oil. The salad is a specialty of Tuscany (oh how I miss you), where it is usually served in the summer, making use of the fresh summer vegetables that are in season. The two words: pane, meaning bread, and zanella, meaning soup bowl. This recipe is by NO MEANS authentic, but it’s a fun play on a classic using bagels instead of croutons.

Homemade Bagel Croutons

I love homemade croutons (see my original recipe here) and these bagel croutons are SO easy and fun. Take your favourite bagel flavour (I used Everything Bagel so I didn’t have to add much seasoning) and cover in a little pinch of salt and a drizzle of olive oil and bake at 400 F for 10 minutes until crispy. Super addicting and a fun way to use up bagels on the verge of going stale!

What is Cold Smoked Salmon?

Smoked salmon can be made from any part of the fish, and it starts with salt curing or brining. The salmon can be covered in spices or a dry rub after curing, then smoked in one of two ways: cold or hot.

Cold-smoked salmon, the type used in this recipe, is where the salmon is slowly exposed to smoke in a controlled environment for several days. The salmon stays very moist, develops a silky texture and a beautiful colour. Cold-smoked salmon has a subtle layer of smoky flavour and is the common type of salmon used in a bagel and cream cheese and is usually sold thinly sliced!  I get mine from Tru Local.

The base of this salad is arugula which brings a great peppery flavour to the party. But a big bonus is how healthy arugula is. It is actually from the same family as brussels sprouts, kale, cauliflower, and broccoli! Arugula is such  a nutrient-dense green and is high in fiber and phytochemicals, and like all leafy greens, low in calories. Feel even better about your next fresh arugula salad (I love tossing it with olive oil and a pinch of salt to top on our pizzas). Learn more from an article here!

For more cold salad recipes try this Spring Asparagus Salad, Crab Wedge

Smoked Salmon Bagel Panzanella Salad

I took some of the best flavour combinations of all time, and made a fresh new salad! This Smoked Salmon Bagel Panzanella Salad is full of creamy chunks of Boursin cheese, crispy bagel croutons, smoked salmon, sliced red onion, dill and capers. Super excited for you all to try this recipe. I truly haven’t seen this anywhere else!

 Course Dinner, Lunch, Salad
 Keyword Arugula, bagel, Cherry Kale Salad, Panzanella, Salmon, smoked salmon
 Total Time 5 minutes
 Servings 4 -6
 Author Fraiche

Ingredients

For the Dressing

  • 2 garlic cloves minced
  • Juice of 1 lemon
  • 2 teaspoons Dijon mustard
  • 1 tablespoon sugar
  • 3 tablespoons white wine vinegar
  • 2 tablespoons mayonnaise use vegan if desired
  • 2/3 cup canola or olive oil
  • salt and pepper to taste

For the Bagel Croutons

  • 2 bagels cut into bit sized pieces (we used Everything Bagel Seasoned bagels)
  • 1 tablespoon canola or olive oil
  • pinch of salt or Everything Bagel Seasoning

For the Salad

    • 4 cups arugula lightly packed
    • 1/4 cup thinly sliced red onion
    • 1 tablespoon capers (optional)
    • 1/4 cup fresh dill rough chopped
    • 1/4 cup crumbled Boursin or herbed cream cheese
    • Bagel Croutons
    • 6 oz smoked salmon* torn in pieces

Instructions

For the Dressing

  1. To prepare the dressing, in a small but tall bowl (or large cup), whisk the garlic, lemon, Dijon, sugar, white wine vinegar and mayo together.

  2. Slowly add the oil while whisking until it is all mixed in.  Add salt to taste (I just use a couple of pinches).

For the Croutons

  1. Preheat the oven to 400 F and line a baking sheet with parchment.

  2. Toss the bagel pieces in the oil and salt (or seasoning) and bake in oven for around 10 minutes, until light golden brown.

For the Salad

  1. Assemble the salad starting with the arugula then topping with the red onion, capers, fresh dill, crumbled Boursin cheese, bagel croutons and smoked salmon pieces. Toss with dressing and serve

 

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