Salmon Salad

Sedona, etc 051Fresh salmon is starting to show up in markets here in Seattle, although it is sometimes difficult to find. Here is a dish that is delicious made with either fresh or previously frozen salmon. It is also a great way to use leftover grilled salmon.

A few years ago, several of my clients were avid Barefoot Contessa fans—and, as a matter of fact, they still are. These clients introduced me to several of Ina Garten’s books and recipes, one of which inspired this salmon salad.

Another thing I like about this recipe is that it is a great make-ahead dish or for a potluck, which is why I recently made it.

Salmon Salad
Serves 8-10
Sedona, etc 0492 pounds cooked salmon, chilled
1 cup small-diced celery (about 3 stalks)
½ cup small-diced red onion (1 small onion)
2 tablespoons minced fresh dill
2 tablespoons capers, drained
2 tablespoons red wine vinegar
2 tablespoons good olive oil
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper

Tina’s Tip: Sockeye is a nice option for this dish.

salmon_salad_prepBreak the salmon into very large flakes, removing any skin and bones. Place the salmon in a bowl and add the celery, red onion, dill, capers, vinegar, olive oil, salt, and pepper.

Mix well, season to taste, and serve cold or at room temperature.

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