Salmon Panzanella  

• 8 Kalamata olives, pitted and chopped
• 3 tablespoons red-wine vinegar
• 1 tablespoon capers, rinsed and chopped
• 1/4 teaspoon fresh ground pepper
• 3 tablespoons extra-virgin olive oil
• 2 thick slices day old whole grain bread, cut into 1-inch pieces
• 1/4 cup thinly sliced red onion
• 1/4 cup thinly sliced fresh basil
• 2 large tomatos, cut into 1 inch pieces
• 16 oz Alaska Smokehouse Natural Smoked Salmon, cut into 4 portions
• 1/2 teaspoon kosher salt

1. Whisk olives, vinegar, capers and 1/8 teaspoon peppe rin large bowl. Slowly whisk in oil until combined. Add bread, tomatoes, onion and basil.
2. Oil a grill rack. Season both sides of smoked salmon with salt and remaining pepper. Warm salmon on grill, 1 to 2 minutes per side.
3. Divide Salad among 4 plates and top each with a piece of salmon
4. Makes 4 servings.