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Salmon Salad


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  • 2 pounds cooked salmon chilled
  • 1 cup small-diced celery - (3 stalks)
  • 1/2 cup small-diced red onion - (1 small onion)
  • 2 tablespoons minced fresh dill
  • 2 tablespoons capers drained
  • 2 tablespoons raspberry vinegar
  • 2 tablespoons good olive oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly-ground black pepper


Servings 4


Step 1

Break the salmon into very large flakes, removing any skin and bones, and place the salmon in a bowl. Add the celery, red onion, dill, capers, raspberry vinegar, olive oil, salt, and pepper. Season, to taste. Mix well and serve cold or at room temperature.

This recipe yields 4 servings.

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