Page 163 - 2016TOHCookbook

Seashore Panzanella with Pink Salmon
Barton Seaver
BARTON SEAVER is a chef, cookbook author and advocate for sustainable seafood. Before leaving the restaurant industry to pursue his interests in sustainable food systems, he created three top restaurants in Washington, D.C., and was named Chef of the Year by Esquire Magazine in 2009. Seaver was an explorer for the National Geographic Society and now works as the director of the Healthy and Sustainable Food Program at the Center for Health and the Global Environment, at the Harvard T.H. Chan School of Public Health.
INGREDIENTS
Serves 4
1 small butternut squash, peeled and cut into 1-inch dice 1⁄4 cup olive oil
3 cups red seedless grapes, cut in half
1 ounce kombu, rehydrated and cut into bite-size pieces 3 tablespoons red wine vinegar
Salt
1⁄4 cup walnut pieces
1 (6-ounce) can pink salmon, flaked 2 cups pita chips, crumbled
PREPARATION
1. Preheat oven to 425°F.
2. In a large bowl, toss the squash with 2 tablespoons of the olive oil. Transfer to a baking sheet and bake until tender. Set aside and let cool.
3. In the same bowl, combine the grapes, kombu, vinegar and the remaining 2 tablespoons olive oil. Season with salt. Let sit 5 minutes.
4. Add the butternut squash, walnuts, salmon and pita chips. Toss to combine and adjust the seasoning as needed. Let sit 15 minutes before serving.
TASTE OF HOME | PAGE 149