Makes 4 servings. Difficulty
1 lb. fresh salmon fillet, with skin on Olive oil Salt and freshly ground black pepper 1 cup asparagus spears, cut into 2 inch pieces 2 celery ribs, chopped 1/3 cup red onion, diced 1/4 cup Kalamata olives, pitted and coarsely chopped 2 Tablespoons red wine vinegar 2 Tablespoons good quality extra virgin olive oil Salt and freshly ground black pepper to taste
Prepare the grill.
Rub the salmon all over with olive oil and season with salt and freshly ground black pepper. Grill the salmon 5-7 minutes per side or until just cooked through. Transfer to a platter and let cool.
Meanwhile, heat a shallow pan of water to a boil. Add the asparagus and cook until just tender. Drain and immediately plunge into a bowl of ice water to halt the cooking process. Let sit in the ice water for about 2 minutes then drain.
Place the asparagus, celery, red onion, olives, red wine vinegar and olive oil in a bowl and toss to combine. Flake the salmon into bite size pieces and add to the bowl. Toss to combine. Adjust seasonings to taste with salt and freshly ground black pepper. Serve at room temperature or chilled.