- Olive oil
- 8 slices pumpernickel bread (preferably whole grain)
- 1/2 tsp. seasoned salt
- 1 lb. fresh salmon fillet (or two 6-ounce cans, drained*)
- 2 Tbsp. drained capers
- 2 Tbsp. chopped fresh dill
- 1/2 cup red wine vinegar
- 4 tsp. Dijon mustard
- 1 tsp. olive oil
- 8 leaves red lettuce
Preheat oven to 400 degrees.
Cut the pumpernickel bread into 1/2-inch cubes (4 cups). Coat a large baking sheet with olive oil spray. Place bread cubes on baking sheet; spray with olive oil and sprinkle with seasoned salt. Bake 10 minutes, until toasted.
Meanwhile, put salmon in a shallow, microwave-safe dish (*skip the cooking step when using canned). Cover with plastic and microwave on high 3 minutes, until fish is fork-tender, rotating dish halfway through cooking.
Using two forks, break up fish into 2-inch pieces. Discard skin and transfer salmon to a large bowl. Add capers and dill; toss to combine.
To prepare vinaigrette, in a small bowl whisk together vinegar, mustard and olive oil. Pour half of the mixture over salmon and toss to coat. Add bread cubes; toss to combine.
Arrange lettuce on four plates. Top with pumpernickel-salmon mixture. Drizzle remaining vinaigrette over top.
Nutritional Information: (per serving)
Protein: 28 g
Carbs: 33 g
Fat Total: 10.5 g