One 3/4 pound salmon filet Salt and freshly ground black pepper 1/4 cup fresh lemon juice 3 Tablespoons Flaxseed Caesar Dressing 10 cups mesclun 1/2 cup red onion, finely chopped 4 teaspoons gf capers 4 slices gf French bread, toasted
Season salmon with salt and freshly ground black pepper.
Place salmon skin-side down on a lightly oiled broiler pan; broil 12 minutes or until fish flakes easily with a fork. Remove skin and break fish into chunks. Set aside.
Drizzle lemon juice and Flaxseed Caesar Dressing over mesclun, tossing to coat. Add onions and capers; toss gently to combine.
Divide salmon evenly among salads. Serve salads immediately with toasted gf french bread.