Grilled Salmon with Panzanella Salad


  • 6 plum tomatoes, chopped
  • 1 tsp. coarse salt
  • 1/2 cup Napoleon Kalamata Olives or Napoleon Sweet Pepper Stuffed Olives or a mixture of both
  • 2 Tbsp. Napoleon Capers, rinsed
  • 3 scallions (white and light green parts), thinly sliced
  • 12 basil leaves, coarsely chopped
  • 1/4 cup plus 1 Tbsp. Napoleon Extra-Virgin Olive Oil or Fruttato Olive Oil
  • 6 1-inch thick slices day-old rustic bread
  • 3/4 tsp. freshly ground black pepper
  • 4 4 to 5 ounce salmon fillet, with skin intact
  • Additional basil for garnish


Preheat a grill or broiler. In a medium mixing bowl, toss the tomatoes with 1/2 teaspoon of the salt and set aside. Coarsely chop the olives and toss into the tomato bowl. Add the capers, scallions, basil, and the 1/4 cup of the olive oil. Cut or tear the bread into 1-inch chunks and stir into the tomato mixture. Season with 1/4 tsp. of the pepper and toss to mix.

Brush the salmon with the remaining tablespoon of oil and sprinkle with the remaining 1/2 teaspoon each of salt and pepper. Grill or broil, turning once, until just cooked but still moist inside, about 8 minutes cooking time per inch of fish.

Divide the panzanella between serving plates and top with the fish. Serve immediately.