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.
Divide salad among four dinner plates, and top each with a grilled salmon fillet. The fish can be served hot or at room temperature.