Grilled Salmon Kabobs with Peach & Tomato Panzanella Salad

Directions

1. If using wooden skewers, soak 6–8 of them in water while you prep the fish and produce.
2. Remove skin from the salmon if desired, then slice into 1-inch strips and place in a bowl with a drizzle of oil, salt, and pepper.
3. Heat a grill pan, outdoor grill, or skillet over medium-high heat so it’s ready for cooking.
4. Wash and dry all fresh produce before assembling the salad and skewering the fish.
5. Brush the bread with oil and grill until it shows grill marks and slightly crisp edges, about 2–4 minutes per side; set aside to cool.
6. Thinly slice the shallot and combine with red wine vinegar, olive oil, salt, and pepper to make a quick dressing.
7. Thread salmon strips onto skewers (or cook directly on the grill/skillet). Cook, turning every 1½–2 minutes, until opaque and cooked through, about 6–8 minutes; transfer to a plate and cover loosely with foil.
8. Tear the bread into bite-sized pieces, halve the grape tomatoes, and add them to a bowl with the shallots; halve the peaches, remove pits, and add the wedges to the salad; finish with torn basil and toss to combine.
9. Serve the salmon with the peach-tomato panzanella salad, dividing everything between plates and enjoying shortly after cooking.