In a large mixing bowl, combine cabbage, olives, carrots, red onion and basil. Toss with 1 tablespoon of oil and vinegar, season with salt and pepper to taste and set aside. Brush salmon with remaining oil and season to taste with salt and pepper. Grill over medium-high heat for 4 to 5 minutes on each side until lightly scored and cooked medium-rare. Place each piece of cooked salmon on the bottom half of a roll. Top with 1/2 cup of slaw. Place remaining half of bun on top just before serving.
A delightful combination of colorful tropical fresh fruit and raspberries take homemade shortcakes beyond the usual strawberries. For an extra kick of tropical flavor, sprinkle with chopped macadamia nuts.