Warm Salmon Salad a La Provencal

• 34 lb salmon fillet
• 18 teaspoon salt
• 18 teaspoon fresh ground pepper
• cooking spray
• 14 cup fresh lemon juice
• 3 tablespoons caesar salad dressing (flaxseed version, Caesar Dressing With Flax Seed)
• 10 cups gourmet salad greens
• 12 cup finely chopped red onion
• 4 teaspoons capers
• 14 cup finely chopped black olives
• 4 slices French bread, toasted

1. Preheat broiler or grill.
2. Sprinkle fish with salt and pepper.
3. Place fish, skin side down on a broiler pan coated with cooking spray; broil 12 minutes or until fish flakes with a fork (or grill).
4. Remove skin from fish.
5. Break fish into chunks.
6. Drizzle juice and Caesar dressing with flaxseed over salad greens, tossing to coat.
7. Add onion and capers, toss gently to combine.
8. Divide salad evenly among 4 plates.
9. Divide the fish chunks evenly among salads.
10. Top each bread slice with 1 tbsp olives, spreading with a knife.
11. Cut each slice in half.
12. Serve immediately.

salmon fillet, salt, ground pepper, cooking spray, lemon juice, caesar salad dressing, gourmet salad greens, red onion, capers, black olives, bread

Taken from www.food.com/recipe/warm-salmon-salad-a-la-provencal-57922 (may not work)