pan roasted salmon & bread salad

prep time:  tbd
cook time:  tbd
servings:  tbd

ingredients:
8 slices 1-inch thick ciabatta bread - cut into large chunks
5 tablespoons olive oil
2 pints grape tomatoes - halved
2 large garlic cloves - minced
1 lemon - halved and sliced thin
1/4 cup chopped fresh parsley
1/2 teaspoon crushed red pepper
salt
pepper
2 pounds center cut, skinless salmon fillet - cut into 2-inch chunks

steps:
1.  preheat oven to 450 degrees.

2.  in a large roasting pan, toss the bread chunks with some olive oil.  roast about 5 minutes until bread is lightly toasted.

3.  in a large bowl, toss the tomatoes with the garlic, lemon slices, parsley, crushed red peppers and 2 tablespoons of olive oil.  stir the tomato mixture into the toasted bread.  roast 10 - 12 minutes until the tomatoes begin to soften and break down.

4.  meanwhile, in the same bowl, toss the salmon with the remaining olive oil and season with salt and pepper to taste.  nestle the salmon chunks into the bread mixture, spooning some of the tomatoes on top.  roast about 6 minutes until the salmon is cooked through.  serve immediately.

- stacey snacks; by way of food & wine, october 2009