Quinoa Panzanella With Wild Salmon

• 1 (8-ounce) skin-on salmon fillet (such as wild Alaskan)
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 1 tablespoon extra-virgin olive oil
• 1 1/2 cups cooked quinoa (about 1/2 cup uncooked)
• 1 cup quartered cherry tomatoes
• 1/2 cup diced red onion
• 1/2 cup chopped fresh basil leaves
• 1/4 cup red wine vinegar
• 1/4 cup extra-virgin olive oil
• 2 tablespoons capers, rinsed and drained
• 1/2 English cucumber, quartered lengthwise and thinly sliced crosswise

1. Sprinkle salmon evenly with 1/4 teaspoon salt and 1/8 teaspoon pepper. Heat a medium skillet over high heat. Add 1 tablespoon oil to pan. Add fillet, skin side down; cook 2 minutes. Reduce heat to medium-high; cook 4 minutes or until skin begins to brown. Turn fillet; cook 2 minutes or until desired degree of doneness. Place fillet on a cutting board. Remove and discard skin. Flake fillet with a fork into small chunks.
2. Combine flaked salmon, remaining 3/4 teaspoon salt, remaining 3/8 teaspoon ground black pepper, quinoa, and remaining ingredients in a large bowl; toss gently to combine.

salmon fillet, kosher salt, freshly ground black pepper, extravirgin olive oil, quinoa, quartered cherry tomatoes, red onion, fresh basil, red wine vinegar, extravirgin olive oil, capers, cucumber

Taken from www.myrecipes.com/recipe/quinoa-panzanella-wild-salmon (may not work)