Pumpernickel Salmon Salad

August 15, 2011

Re-Syndicated, Recipes

Pumpernickel Salmon Salad

  • 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)

Calories: 339
Protein: 28 g
Fiber: n/a
Carbs: 33 g
Fat Total: 10.5 g
Saturated Fat: 1.5 g

If you’d like to JOIN the Team Beachbody club so that you have access to even more great videos as well as great recipes, then visit Tom’s site to get signed up today!

www.teambeachbody.com/metalpalace¬† and click on “JOIN”

– Tom

Poison Something to Believe In

About Tom

Building a Dream...

View all posts by Tom

No comments yet.

Leave a Reply

You must be logged in to post a comment.

?>