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I made two slight modifications… extra olive oil (as I am an olive oil pig), and a tablespoon or two of balsamic vinegar. The latter put the deliciousness through the roof – try it! Yum.
I made it tonight and did the same thing! Delicious! The only other thing I did differently was to poor the dressing over the salad. I like the salmon warm. I also added some fresh Parmesan cheese to the salad. Yum!
A thank-you is long overdue, Elise! This has been my “summer staple” since you posted it – I just can’t get enough!
Over the years I’ve made just a couple changes – I thinly slice (like paper thin) a bit of English cucumber if I have it, and I also plop my red onion slices in a pot with boiling water and a decent amount of vinegar for just a few minutes – it cuts the bite of them a little AND they turn hot pink!
Everyone I serve this to swoons over how tasty and pretty it is, and I have you to thank! So, THANKS!
– Longtime lurker ;)
What’s the recipe for the dressing mixture?
The dressing mixture is the celery, red onion, capers, lemon juice, olive oil, and fresh dill. ~Elise
Really easy to do and super delicious! Thank You for this one.
This was wonderful. My husband asked if it could go into regular rotation. Thanks for sharing.
We made this for dinner last night and it was, in a word, superb. I immediately decided that it was the perfect thing to make for a bridal shower luncheon because it’s also just beautiful with the pink of the salmon and the green freshness of the dill.