3 TBSP RED WINE VINEGAR
1 TBSP CAPERS, RINSED & CHOPPED
¼ TSP GROUND PEPPER
3 TBSP EVOO
2 THICK SLICES, DAY-OLD WHOLE GRAIN BREAD, CUT INTO 1-INCH CUBES
2 LARGE TOMATOES, CUT INTO 1 IN PIECES
1 MED CUCUMBER, PEELED, CUT INTO 1 IN PIECES
¼ CUP THINLY SLICED RED ONION
¼ CUP THINLY SLICED FRESH BASIL
1 POUND WILD CAUGHT SALMON
½ TSP KOSHER SALT
Preheat grill on high.
Whisk olives, vinegar, capers and 1/8 tsp pepper in a large bowl. Slowly whisk in oil until combined. Add bread, tomatoes, cucumber, onion and basil.
Oil the grill rack. Season both sides of salmon with salt and the remaining 1/8 tsp pepper. Grill until cooked through, 4-5 minutes per side.
Divide the salad among 4 plates and top each with a piece of salmon.