Ingredients
| 8 | slices pumpernickel bread, preferably whole grain, cut into 1/2-inch cubes (4 cups) | 1/2 | tsp seasoned salt | 1 | pound fresh salmon fillet (or two 6-ounce cans, drained) | 2 | tbsp drained capers | 2 | tbsp fresh dill, chopped | 1/2 | cup red wine vinegar | 4 | tsp Dijon mustard | 1 | tsp olive oil | 8 | red lettuce leaves | Olive-oil cooking spray |
Shape
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