Servings: 4

Salmon: subheading: Salmon:
1 lb salmon fillet, cut in half 1 lb salmon fillet, cut in half
Salt for rub Salt for rub
4 cups water 4 cups water
1 1/2 teaspoons sea salt for the poaching liquid 1 ½ teaspoons sea salt for the poaching liquid
1 teaspoon lemon juice 1 teaspoon lemon juice
olive oil olive oil
 
Salad Salad
2 celery stalks, finely chopped 2 celery stalks, finely chopped
1/2 red onion, peeled, finely sliced ½ red onion, peeled, finely sliced
1 Tbsp of capers (strain out the pickling juice) 1 Tbsp of capers (strain out the pickling juice)
3 Tbsp lemon juice 3 Tbsp lemon juice
1 Tbsp extra-virgin olive oil 1 Tbsp extra-virgin olive oil
2 Tbsp dill 2 Tbsp dill
Black pepper Black pepper

Salt the salmon fillets: Rub the salmon fillets all over with ½ teaspoon salt. Chill for 30 minutes in the refrigerator while you prep the other ingredients.
Combine celery, red onion, capers, lemon zest and juice, dill, olive oil, black pepper in a large bowl. Set aside for the flavors to blend.
Poach the salmon: Put 4 cups water, 1 ½ teaspoons salt, and a slice of lemon in a pot wide enough to hold the salmon. Bring to a boil and simmer for about 5 minutes.
Add the salmon to the pot. Return to a simmer and cook for 4 minutes at a bare simmer.
When the salmon is just cooked through, remove it from poaching liquid and put it in a bowl. Drizzle with a teaspoon of olive oil and a teaspoon of lemon juice.
Once it has cooled to touch, break the salmon gently into chunks.
Combine with celery red onion mixture: Add the salmon to the bowl with the celery, onions, and capers and gently toss to combine.
Read more: www.simplyrecipes.com/recipes/salmon_salad/#ixzz4tWTw6FSm