Grilled Salmon Salad

• 4 slices dark rye bread, cubed
• 1 tablespoon olive oil
• salt
• pepper
• 1/4 cup honey mustard
• 2 tablespoons red wine vinegar
• 1 tablespoon vegetable oil
• 4 (4-ounce) wild salmon fillets, skin removed, about 1-inch thick
• 2 tablespoons olive oil
• salt, to season
• , to season
• 1 large head lettuce, romaine, washed and chopped into 1-inch pieces (about 4 cups)
• 2 tomatoes, cut into wedges
• 1/2 red onion, sliced thin
• 2 large eggs, hard-boiled, cut into quarters
• 1 tablespoon capers, rinsed and drained

1. Preheat oven to 350 degrees.
2. On a sheet pan toss the cubed rye with the olive oil and sprinkle with salt and pepper.
3. Place in the oven and toast for 6 minutes.
4. Stir croutons and toast for another 6 to 8 minutes.
5. Remove from oven and set aside.
6. These can be stored in an airtight container for up to 2 weeks.

dark rye bread, olive oil, salt, pepper, honey mustard, red wine vinegar, vegetable oil, salmon, olive oil, salt, season, head lettuce, tomatoes, red onion, eggs, capers

Taken from www.foodrepublic.com/recipes/grilled-salmon-salad-recipe/ (may not work)