Salmon Spread with Sourdough Bread / Hennepin

Here is a nice pairing for the summer. Light flaky delicious salmon, a refreshing fruity and spicy beer, and sourdough bread which complements the beer's tart flavors. Very pleasant :)

1/2 lb salmon
1 tbsp capers
1/3rd cup chopped red onion
1/3rd cup chopped tomato
2 tbsp mayonnaise
1/2 tsp ginger powder
1 tsp olive oil
sourdough bread
salt and pepper to taste

Season salmon with some salt and pepper and wrap it in aluminum foil. Bake at 350 degrees for 10 minutes per inch of thickness, until it is opaque. Once the fish is finished cooking, use a fork to flake it apart into a bowl. Mix in the rest of the ingredients, and serve with some toasted bread.