pat's Recipe

Salmon Panzanella

Category: SALADS

8 Kalamata olives, pitted and chopped
3 tablespoons red-wine vinegar
1 tablespoon capers, rinsed and chopped
1/4 teaspoon freshly ground pepper, divided
3 tablespoons extra-virgin olive oil
2 thick slices day-old whole-grain bread, cut into 1-inch cubes
2 large tomatoes, cut into 1-inch pieces
1 medium cucumber, peeled (if desired), seeded and cut into 1-inch pieces
1/4 cup thinly sliced red onion
1/4 cup thinly sliced fresh basil
1 pound center-cut salmon, skinned and cut into 4 portions
1/2 teaspoon kosher salt

Preparation
1. Preheat grill to high.

2. Whisk olives, vinegar, capers and 1/8 teaspoon pepper in large bowl. Slowly whisk in oil until combined. Add bread, tomatoes, cucumber, onion and basil.

3. Oil grill rack. Season both sides of salmon with salt and remaining 1/8 teaspoon pepper. Grill salmon until cooked through, 4-5 minutes per side.

4. Divide salad among 4 plates and top each with a piece of salmon.

serves 4