For the salmon:
4 pieces fresh salmon fillet (4 to 6 oz. each)
1 T extra virgin olive oil
kosher or sea salt, to taste
cracked black pepper
For the Panzanella:
1/4 cup Kalamata olives, halved lengthwise
3 T red wine vinegar
2 T capers, rinsed
4 T extra virgin olive oil
2 cups day old crusty bread cubes (1")
2 cups grape tomatoes, halved, with their juices
2 cups diced English cucumber
1/4 cup thinly sliced red onion
1/4 cup basil, thinly sliced
kosher salt and freshly ground black pepper
Prepare barbecue or heat a grill pan for medium-high heat.
Place salmon fillets in a mixing bowl and toss with the oil and a little salt. Press cracked pepper onto one side of each fillet. Grill the salmon to desired doneness (about 3 minutes on each side for medium).
In another mixing bowl, whisk together the olives, vinegar, capers and a few turns of black pepper. Slowly whisk in oil. Fold ni the bread, tomatoes, cucumber, onion and basil. Season salad with salt and pepper to taste.
To serve:
Divide salad among four dinner plates, and top each with a grilled salmon fillet. The fish can be served hot or at room temperature.
TXT 24
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