This "terra e mare" is perfect for any season . Serve it room temperature with salad for those hot summer days.

For the stuffing: Saute a good grade sausage meat with cut onion till cooked through , season with salt /pepper.Add a good splash of white wine and reduce liquid for 5 minutes .Add some diced olives , some left over "soaked then squeezed" left over bread . Continue to cook stirring occasionally .

Add a good amount of capers and continue to stir.

Add some bread crumb ( not to much so it doesn't become dry).

Taste for seasonings and add lots of fresh chopped parsley.

Butterfly a nice piece of salmon.I'd ask person at fish market to give you a center cut big enough for 4-6 persons ( otherwise do this with individual sized filets). Season fish with some salt pepper .

Place a good amount of sausage stuffing.

Close filet , add some more fresh ground pepper , some butter on top and place in preheated oven at 375 for about 20/25 min . Serve with salad , rice, potato , veggies or simply eat as is.