(NOTE: This recipe will cause you to lick your fingers. Twice. And probably your plate. And maybe the bowl from which you made the salad. I’m not responsible for any dinner etiquette rules that may or may not fly out the window)
We found this recipe a while ago during our “oh man, we really need to lose weight, let’s lose weight right now” phase. It comes and goes. But one thing we love about this recipe is that it’s all flavor and few calories. We didn’t even notice that it didn’t have cheese, or mayonnaise, or very little olive oil. In fact, the first night we tried this recipe, we ate the whole bowlful. It makes six sandwiches — and there’s only two of us, which totally negates our weight-loss agenda, but I digress.
Feast your eyes on this plate of loveliness!
Here’s how to make it:
- 1 lb salmon fillet, cooked, either poached, grilled, or gently fried, and cooled to at least room temperature
- 2 celery stalks – finely chopped
- 1/2 red onion – peeled, finely sliced
- 1 Tbsp of capers (strain out the pickling juice) <—- we used chopped kosher dill pickles instead
- The juice of 1 lemon (we cheated and used artificial lemon juice)
- 1 Tbsp extra-virgin olive oil
- 2 Tbsp fresh dill – chopped <— we omitted this part,since we had the dill pickles. win-win!
- Salt and freshly ground pepper
Break cooked salmon into chunk sized pieces and add to bowl. Combine celery, red onion, capers (or chopped pickles), lemon juice, olive oil, fresh dill in a separate dish. Gently add the dressing mixture into the bowl of salmon, mixing just enough so all pieces are coated. Add a sprinkling of salt and ground pepper to taste. Refrigerate for at least 30 minutes to cool and to allow the flavors to blend. (yeah…. we don’t usually for this part, either)