Toasted Pumpernickel-Salmon Salad
Toasted Pumpernickel-Salmon Salad

Photo Credit

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This Recipe

  • Skill Level: Intermediate
  • Serves: 4
  • Start to Finish: under 15 minutes
  • Prep: 5 minutes
  • Cook: 10 minutes

Nutrition Facts

Amount per serving:
Total Calories: 388kcal (19%)
  • 678mg (28%) Sodium
  • 26g Carbs
  • 4g Fiber
  • 18g (28%) Fat
  • 4g (19%) Saturated Fat
  • 0g Sugars
  • 28g Protein
  • 56mg (6%) Calcium
  • 2mg (13%) Iron
388kcal (19%)678mg (28%)26g4g18g (28%)0g28g4g (19%)
Top your salad with a healthy dose of omega-3s.


  • 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.

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