Name: Fresh Salmon Salad
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: For the salmon: -; 1 pound 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 lemon slice -; 1 teaspoon lemon juice -; 1 teaspoon extra virgin olive oil -; For the salad: -; 2 celery stalks, finely chopped -; 1/2 red onion, peeled, finely sliced -; 1 tablespoon capers (strain out the pickling juice) -; 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 -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Fresh Salmon Salad

1. For the salmon: -

2. 1 pound salmon fillet, cut in half -

3. 1/2 teaspoon sea salt (for the rub) -

4. 4 cups water -

5. 1 1/2 teaspoons sea salt (for the poaching liquid) -

6. 1 lemon slice -

7. 1 teaspoon lemon juice -

8. 1 teaspoon extra virgin olive oil -

9. For the salad: -

10. 2 celery stalks, finely chopped -

11. 1/2 red onion, peeled, finely sliced -

12. 1 tablespoon capers (strain out the pickling juice) -

13. 1 teaspoon lemon zest -

14. 3 tablespoons lemon juice -

15. 1 tablespoon extra virgin olive oil -

16. 2 tablespoons fresh dill, chopped -

17. 1/8 teaspoon freshly ground black pepper -

How to cook deliciously - Fresh Salmon Salad

1. Stage

Prep 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. Stage

Make the dressing: 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. Stage

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.

4. Stage

Cool and break up the salmon: 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.

5. Stage

Make the salad: 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.