Hot days are upon us! A great way to cool off is with this chilled salmon salad. Properly prepared, salmon is one of those foods that tastes just as good cold as hot.
Of course two most important things to remember when preparing any fish is to use the freshest fish possible (or cook as soon as you defrost frozen fish) and to not over-cook it!
While you can use leftover cooked salmon from a summer barbecue for this recipe, it’s easy enough to poach salmon and you have better control as to how much it is cooked.
Salt and chill the salmon fillet first, before prepping the other ingredients.
- 1 lb salmon fillet, cut in half
- 1/2 teaspoon sea salt for the rub
- 4 cups water
- 1 1/2 teaspoons sea salt for the poaching liquid
- 1 slice of lemon
- 1 teaspoon lemon juice
- 1 teaspoon olive oil
- 2 celery stalks, finely chopped
- 1/2 red onion, peeled, finely sliced
- 1 Tbsp of capers (strain out the pickling juice)
- 1 teaspoon lemon zest
- 3 Tbsp lemon juice
- 1 Tbsp extra-virgin olive oil
- 2 Tbsp fresh dill, chopped
- 1/8 teaspoon freshly ground black pepper
1 Salt the salmon fillets: Rub the salmon fillets all over with 1/2 teaspoon salt. Chill for 30 minutes in the refrigerator while you prep the other ingredients.
2 Combine celery, red onion, capers, lemon zest and juice, dill, olive oil, black pepper in a large bowl. Set aside for the flavors to blend.
3 Poach the salmon: Put 4 cups water, 1 1/2 teaspoons salt, and a slice of lemon in a pot wide enough to hold the salmon. Bring to a boil and simmer for about 5 minutes.
Add the salmon to the pot. Return to a simmer and cook for 4 minutes at a bare simmer.
When the salmon is just cooked through, remove it from poaching liquid and put it in a bowl. Drizzle with a teaspoon of olive oil and a teaspoon of lemon juice.
Once it has cooled to touch, break the salmon gently into chunks.
4 Combine with celery red onion mixture: Add the salmon to the bowl with the celery, onions, and capers and gently toss to combine.