- Skill Level: Intermediate
- Serves: 4
- Start to Finish: under 15 minutes
- Prep: 5 minutes
- Cook: 10 minutes
- 678mg (28%) Sodium
- 26g Carbs
- 4g Fiber
- 18g (28%) Fat
- 4g (19%) Saturated Fat
- 0g Sugars
- 28g Protein
- 56mg (6%) Calcium
- 2mg (13%) Iron
- 8 slices pumpernickel bread, preferably whole grain, cut into 1/2-inch cubes (4 cups)
- 1/2 teaspoon seasoned salt
- 1 pound fresh salmon fillet (or two 6-ounce cans, drained)
- 2 tablespoon drained capers
- 2 tablespoon fresh dill, chopped
- 1/2 cup red wine vinegar
- 4 teaspoons Dijon mustard
- 1 teaspoon olive oil
- 8 red lettuce leaves
- Olive-oil cooking spray
1. Preheat oven to 400°F. Coat a large baking sheet with olive-oil cooking spray. Place the bread cubes on a baking sheet; spray with olive oil and sprinkle with seasoned salt. Bake for 10 minutes, until toasted.
2. Meanwhile, put the salmon in a shallow, microwave-safe dish (skip the cooking step when using canned). Cover with plastic and microwave on high for 3 minutes, until the fish is fork-tender, rotating dish halfway through cooking.*
3. Using two forks, break up the fish into 2-inch pieces. Discard the skin and transfer salmon to a large bowl. Add the capers and dill; toss to combine.
4. To prepare the vinaigrette, in a small bowl whisk vinegar, mustard, and olive oil together.
5. Pour half of the mixture over salmon and toss to coat. Add the bread cubes; toss to combine.
6. Arrange the lettuce on 4 plates. Top with the pumpernickel-salmon mixture. Drizzle remaining vinaigrette over top.
* To poach salmon on stove top: Place the fish in a large saucepan and add enough water to cover. Set the pan over high heat and bring water to a boil. Once the water boils, immediately remove pan from heat. Let stand for 10 minutes. Drain and use as directed.