Salmon Salad

Method

Break cooked salmon into chunk sized pieces and add to bowl. Combine celery, red onion, capers, 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.
Serve with a slice of lemon.

Ingredients

• 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)
• The juice of 1 lemon (regular lemon, not Meyer lemon)
• 1 Tbsp extra-virgin olive oil
• 2 Tbsp fresh dill - chopped
• Salt and freshly ground pepper