Toasted Pumpernickel Salmon Salad
- Olive oil spray
- 8 slices pumpernickel bread
- ½ tsp seasoned salt
- 1-pound fresh salmon fillet
- 2 tbsp drained capers
- 2 tbsp chopped fresh dill
- ½ cup red wine vinegar
- 4 tsp Dijon mustard
- 1 tsp olive oil
- 8 red lettuce leaves
Preheat oven to 400 degrees F. coat a large baking sheet with olive oil spray. Place bread on baking sheet in cube forms, spray with olive oil and sprinkle with seasoned salt. Bake 10 minutes, until lightly toasted.
Meanwhile, put salmon in a shallow, microwave safe dish. Microwave on high for 3 minutes, until fish is 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.
In a small bowl whisk together vinegar, mustard and oil. Pour half of the mixture over salmon and toss to coat. Add bread cubes and toss.