Fresh Salmon Salad
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Category
Main Dish
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Cusine
American
What do you need?
How to make?
Ingredients
1 pound salmon fillet, cut in half
1/2 teaspoon sea salt
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
Rub the salmon fillets all over with 1/2 teaspoon salt. Chill for 30 minutes in the refrigerator while you prep the other ingredients.
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.
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.
Add the salmon to the bowl with the celery, onions, and capers. Gently toss to combine. Serve as is, or over mixed greens or butter lettuce.
