I have looked for an especially good salmon salad recipe – and I wanted to use fresh salmon, rather than canned salmon (just a personal preference). I found this recipe from Ina Garten of ‘The Food Network.’
Using fresh salmon made this salmon salad so tasty! This recipe is great for a brunch or a light supper. It’s up to you how you want to cook the salmon – grill, oven, pan fry or even re-purpose left over salmon.
2 pounds cooked salmon, chilled
1 cup small-diced celery (3 stalks)
1/2 cup small-diced red onion (1 small onion)
2 Tbsp. minced fresh dill
2 Tbsp. capers, drained (optional)
2 Tbsp. raspberry vinegar
2 Tbsp. olive oil
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
- Break the salmon into very large flakes, removing any skin and bones, and place it in a bowl.
- Add the celery, red onion, dill, capers, raspberry vinegar, olive oil, salt, and pepper.
- Season, to taste.
- Mix well
- Serve cold or at room temperature.
Food Mingle Blog Alternatives and Substitutions:
- Just before serving, I drizzled some fresh lemon juice over this salad – it added a fresh brightness. I usually include lemon (or other citrus) juice in my fish and seafood recipes – such a great pairing!
- Serve over a bed of lettuce for a pretty presentation.
Yield: 4 Servings
Source: http://www.foodnetwork.com, recipe courtesy of Ina Garten, ‘Barefoot Contessa Cookbook’, 1999 and SHOW: Barefoot Contessa, EPISODE: Guests to Stay