Fennel-Spiced Salmon with Gazpacho SaladSalad

2 tablespoons extra virgin olive oil 1/2 cup 1/4-inch diced red onion2 teaspoons minced garlic2 cups 1/4-inch diced tomatoes1 cup 1/4-inch diced zucchini squash1 cup seeded, 1/4-inch diced cucumber1 cup 1/4-inch diced red bell pepper 1/2 teaspoon kosher salt 1/8 teaspoon freshly ground black pepper1 teaspoon balsamic vinegar2 tablespoons finely chopped fresh dillHot pepper sauceRub1 teaspoon ground fennel seed1 teaspoon kosher salt1 teaspoon pure chili powder 1/2 teaspoon celery seed 1/2 teaspoon freshly ground black pepper6 skinless salmon fillets, about 8 ounces each and 1-1 1/4 inch thickExtra virgin olive oilFor the salad: In a 12-inch skillet over medium heat, warm the oil. Cook the onion until translucent but not golden, 2-3 minutes, stirring occasionally. Add the garlic and cook for another minute, stirring occasionally. Add the tomatoes, zucchini, cucumber and the bell pepper. Season with the salt and pepper. Cook the mixture for about 1 minute, stirring occasionally, to draw some liquid from the tomatoes. Remove the skillet from the heat, Add the vinegar and dill. Transfer the salad mixture to a large bowl and chill in the refrigerator for about 1 hour or as long as 8 hours (more liquid will draw from the vegetables during this time).Remove the bowl from the refrigerator about 30 minutes before serving. Taste the salad and adjust the seasonings with salt, pepper and hot sauce.For the rub: In a small bowl mix the fennel seed, salt, chili powder, celery seed and pepper. Brush each of the salmon fillets evenly with oil. Season them on both sides with the rub. Cover and refrigerate for up to 1 hour.Prepare a two-zone fire for high heat. Brush the cooking grate clean.Grill the fillets over direct high heat, with the lid closed as much as possible, until cooked to your desired doneness, 8-10 minutes for medium rare, turning once after 6 to 7 minutes. Swap their positions as needed for even cooking. Serve warm with the salad, using as much or as little of the vegetable juices as you like.Serves six.Nutrition values per serving: 460 calories, 22 g fat (3 g saturated), 10 g carbohydrates, 2 g fiber, 53 g protein, 143 mg cholesterol, 605 mg sodium."Weber's Charcoal Grilling" by Jamie Purviance (2007 Sunset, $19.95)