Salmon Two Ways with Caper Sauce

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Salmon:

4 skinless salmon fillets (about 6 ounces each)

Salt and ground black pepper

1/2 cup panko breadcrumbs

2 tablespoons minced fresh parsley

1 tablespoon chopped fresh dill

1 tablespoon minced garlic

3 tablespoons olive oil

Salmon Hash:

2 tablespoons olive oil

1 potato, peeled and cut into small cubes

1 onion, chopped

1 red bell pepper, chopped

4 ounces sliced smoked salmon, chopped

2 tablespoons capers

Salt and ground black pepper

Salad:

2 thick slices pumpernickel bread, cut into cubes

3 tablespoons olive oil

1 tablespoon red wine vinegar

1/2 teaspoon Dijon mustard

1 small shallot, diced

1/2 teaspoon salt

Good pinch of ground black pepper

1 small cucumber, peeled and cut into cubes

2 tomatoes, cut into cubes

1/2 red onion, thinly sliced

1 tablespoon chopped fresh dill

Sauce:

2 tablespoons olive oil

1 shallot, minced

4 tablespoons (1/2 stick) unsalted butter, cut into cubes

1 tablespoon capers

1 tablespoon chopped fresh dill

1/2 lemon

Salt and ground black pepper