Salmon Panzanella with Capers and Olives

Serves 4

Ingredients

Fresh salmon…..1 pound, skinned and cut into four sections

Kalamata olives…..8 pitted and chopped

Red wine vinegar…..3 tablespoons

Tomatoes…..2 cut into one inch pieces

Cucumber…..1 medium, seeded and peeled, cut into one inch slices

Whole grain bread…..3 thick slices, toasted, cut into one inch cubes

Capers…..1 tablespoon rinsed and chopped

Red onion…..1 thinly sliced

Fresh basil…..1/2 cup chopped

Extra virgin olive oil…..3 tablespoons

Black pepper…..1/2 teaspoon divided

Salt…..1/2 teaspoon

Directions

Preheat the oven to 300 degrees or prepare the grill.

In a bowl, whisk together the pitted Kalamata olives, red wine vinegar, capers and half the black pepper. Slowly whisk in the olive oil. Add the toasted and cubed bread, cucumbers, tomatoes, onion and basil.

Oil the grill or baking dish to avoid sticking.

Season both sides of the salmon with the remaining black pepper and salt. Broil or grill the salmon for about five minutes on each side until the fish fillet flakes.

Gently mix the ingredients in the bowl and place on individual serving platters. Top with broiled or grilled fish fillets and serve immediately.