SALMON SALAD (Adapted from Ina Garten)

2 lbs. fresh salmon fillets, with the skin on (preferably wild, not farm raised)
Extra virgin olive oil, for grilling
Kosher or sea salt
Fresh ground pepper
1 cup celery, chopped finely (~ 3-4 stalks)
1/2 cup finely chopped red onion
2 TBSP minced fresh dill
2 TBSP capers, drained
2 TBSP raspberry vinegar
2 TBSP extra virgin olive oil
1/2 tsp kosher or sea salt
1/2 tsp pepper

Cut the salmon fillets crosswise into 4″ wide slices.  Drizzle them with olive oil and sprinkle with salt and pepper.

Brush the grill with oil to prevent the fish from sticking.  Cook the fillets on the grill for 5-7 minutes on each side, until they are rare.

Be sure they are still rare on the inside.  Remove to a plate, wrap in plastic, and chill in the fridge till cold and very firm.

When the fillets are cold, remove any skin that hasn’t come off during grilling.  Break the fillets into very large flakes and put them into a bowl, adding any juices that have collected at the bottom of the plate.

Add the celery, red onion, dill, capers, raspberry vinegar, olive oil, salt and pepper to taste.

Mix well and serve cold or at room temperature.

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