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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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This comes from the Barefoot Contessa and is a great make ahead salad. The flavours are beautiful and if you use red instead of green onion you will get beautiful colours. As a main this makes enough for 2 as a side it serves 4. Ingredients:
9 ounces salmon, (or 2 large fillets) |
2 stalks celery, large diced |
2 green onions, diced |
1 tablespoon capers |
1 tablespoon fresh dill, minced |
1 tablespoon rasberry vinegar |
1 tablespoon olive oil |
1/4 teaspoon ground pepper |
1 pinch salt |
Directions:
1. 1. Cook the salmon, on the grill or under the broiler until on the cooked side of rare in the middle. (About 6 minutes under the broiler.) Transfer to a plate, cover in plastic wrap and chill in the fridge until cool.
2. 2. When salmon is cool, remove skin and break into large flakes. Make sure and remove any bones you find. Put Salmon in a bowl and add celery, onions, capers, and dill. Toss.
3. 3. Add oil, vinegar, salt and pepper and toss again.
4. 4. Serve cold or at room temperature, you can easily make this ahead.
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