Salmon PanzanellaCourse: SaladsDifficulty: Easy
8 kalamata olives, pitted and chopped
3 tbsp. red wine vinegar
1 tbsp. capers, minced
freshly ground pepper to taste
3 tbsp. extra virgin olive oil
2 slices day-old whole wheat bread, cubed
2 roma tomatoes, chopped
1 medium cucumber, chopped
¼ cup thinly sliced red onion
¼ cup thinly sliced fresh basil
1 pound centre cut salmon, cut into 4 steaks
½ tsp. coarse sea salt
- Preheat grill to high.
- Whisk olives, vinegar, capers and pepper in a large bowl.
- Add bread, tomatoes, cucumber, onion and basil.
- Oil the grill. Season both sides of the salmon with salt and pepper. Grill 4 – 5 minutes per side until cooked through. Divide the salad among 4 plates and top each with a piece of salmon.