Fresh Salmon Salad

Ingredients

• 1 pound salmon fillet, cut in half
• 1/2 teaspoon sea salt, for the rub
• 4 cups water
• 1 1/2 teaspoons sea salt
• 1 lemon slice
• 1 teaspoon lemon juice
• 1 teaspoon extra virgin olive oil
• 2 celery stalks, finely chopped
• 1/2 red onion, peeled, finely sliced
• 1 tablespoon capers
• 1 teaspoon lemon zest
• 3 tablespoons lemon juice
• 1 tablespoon extra virgin olive oil
• 2 tablespoons fresh dill, chopped
• 1/8 teaspoon freshly ground black pepper

Directions

1. Coat the salmon fillets on every side with 1/2 teaspoon salt. Slide them into the refrigerator for 30 minutes while you get the rest of the ingredients ready.
2. In a large bowl, stir together the celery, red onion, capers, lemon zest and juice, dill, olive oil, and black pepper. Leave the bowl alone for a bit so everything can mingle.
3. Pour 4 cups water into a pot that is roomy enough for the salmon, then add 1 1/2 teaspoons salt and a lemon slice. Bring the liquid up to a boil, then lower it to a simmer for about 5 minutes. Add the salmon, let the liquid come back to a simmer, and cook at a very gentle simmer for 4 minutes.
4. When the salmon is just cooked through, lift it out of the poaching liquid and place it in a bowl. Spoon over 1 teaspoon olive oil and 1 teaspoon lemon juice. When it is cool enough to handle, use a gentle touch to separate the salmon into chunks.
5. Transfer the salmon to the bowl with the celery, onions, and capers. Toss softly until everything is combined. Serve as is, or over mixed greens or butter lettuce.