Italian
Bruschetta-style Panettone with Confit Salmon and Cherry Tomato Salad
by Bruno Barbieri Chef · 513K subscribers on YouTube
A creative way to use leftover panettone by toasting it and pairing with confit salmon and a fresh cherry tomato salad. A savory twist on a classic Christmas sweet bread.
- Difficulty
- medium
Ingredients
15 items- Panettoneslices, for toasting
- Olive Oilfor brushing panettone
- Cane Sugarbrown sugar, for sprinkling on panettone
- Black Pepperfor panettone and citronette
- Butterfor toasting panettone, citronette, and glaze
- 3 pcsSalmonthree pieces
- Lemonjuice, for citronette
- Thymefor citronette
- Mintfor citronette and garnish
- Basilfor citronette and garnish
- Parsleyfor the parsley dressing
- Cherry Tomatoesyellow and red cherry tomatoes
- Limezest
- Cuttlefish Inkfor decoration
- Extra Virgin Olive Oilfor final drizzle
Method
- Slice the panettone, brush with a little oil, sprinkle with brown sugar and pepper, add a small piece of butter, and toast under the oven grill.
- Prepare a citronette: mix lemon juice, butter, thyme, mint, basil, and pepper.
- Dry-marinate the salmon in the citronette.
- Prepare a parsley and oil dressing (intingolo).
- For the salad: chop cherry tomatoes, add the parsley dressing and lime zest, mix.
- Cook the salmon: place it in the lemon-butter mixture, bring to a boil, cover, turn off the heat, and let it steam-cook.
- Check the toasted panettone; it should be ready.
- Plate: place the panettone slices on a plate, lay the salmon on top.
- Prepare a glaze with the remaining butter and lemon (a French-style glaze).
- Brush the plate with squid ink.
- Arrange the cherry tomato salad alongside.
- Drizzle with extra virgin olive oil and garnish with fresh basil and mint.
Bruno Barbieri Chef
Professional chef513K subscribers on YouTube62.7M total channel viewsIl canale ufficiale di Bruno Barbieri: video ricette, backstage, curiosità... questo e molto di più sul canale YouTube dello Chef italiano che ha conquistato in carriera il maggior numero di stelle Michelin: in tutto 7. Giudice di MasterChef Italia dalla prima edizione e conduttore di 4 Hotel. Viaggiatore instancabile, gira il mondo esibendosi in road show culinari, che ama definire “teatri di cucina”.
