Grilled Salmon Salad

7 Jun

Now that it’s finally starting to look and feel like summer outside I have taken up the wonderful habit of eating dinner in the back garden. Winter is such a distant memory. Bring on the BBQing!

This recipe is perfect for left over grilled salmon. It is also perfect for when you buy salmon for the BBQ but have no clever ideas of what to do with it. (this may have been me this week). I toyed with the idea of marinating it, then I remembered this amazing recipe!

The raspberry vinegar makes all the difference! And the celery and onion give you a nice crunch. It’s a great mixture of flavours while being nice, light and simple.

Grilled Salmon Salad (from The Barefoot Contessa Cookbook )

Serves 4

Ingredients:

2 lbs of salmon filet (no skin, no bones)

1 cup of celery, finely diced

1/2 cup red onion, finely diced

2 tbsp capers

2 tbsp raspberry vinegar

2 tbsp olive oil

2 tbsp freshly chopped dill

ground black pepper

Coat your salmon in some olive oil and black pepper. Grill on the BBQ for a few minutes a side until cooked through. Let cool.

combine the celery, onion and capers in a bowl. Break the salmon by hand into bite-sized pieces (salmon flakes very easily) and add to the bowl.

Add the raspberry vinegar, olive oil and dill and toss to combine.

That Ina Garten really is clever. I love her and I love her recipes. This one does not disappoint!

We eat this for dinner in the summer time with a few other salads on the side. A great idea for this meal is if you have guests at the cottage, grill some extra salmon when doing your dinner grilling and then make this fantastic salmon salad for lunch the next day.

Happy Summer!

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2 Responses to “Grilled Salmon Salad”

  1. Eftychia June 12, 2011 at 9:41 am #

    What a delicious salad!! Salmon is perfect in a dish like this. Thanks for sharing!

  2. Susan Williamson June 12, 2011 at 9:40 pm #

    Thanks for sharing this recipe. Salmon is my favourite, and I love it cold.

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