Salmon Salad (photo)

Salmon Salad

Ingredients

  • 1 lb salmon fillet, cooked, either poached, grilled, or gently fried, and cooled to at least room temperature
  • 2 celery stalks - finely chopped
  • 1/2 red onion - peeled, finely sliced
  • 1 Tbsp of capers (strain out the pickling juice)
  • The juice of 1 lemon (regular lemon, not Meyer lemon)
  • 1 Tbsp extra-virgin olive oil
  • 2 Tbsp fresh dill - chopped
  • Salt and freshly ground pepper

Method

Break cooked salmon into chunk sized pieces and add to bowl. Combine celery, red onion, capers, lemon juice, olive oil, fresh dill in a separate dish. Gently add the dressing mixture into the bowl of salmon, mixing just enough so all pieces are coated. Add a sprinkling of salt and ground pepper to taste. Refrigerate for at least 30 minutes to cool and to allow the flavors to blend.

Serve with a slice of lemon.

For best results, do not over-cook your salmon!

Main Ingredients

Course

Type

Cuisine