Ingredients
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2 lbs salmon fillets, cut into 4 ",slices
-
1 cup celery, diced small
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1/2 cup red onion, diced small
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2 tablespoons capers, drained and rinsed
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2 tablespoons raspberry vinegar
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2 tablespoons extra virgin olive oil
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1/2 teaspoon sea salt (or kosher salt)
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1 tablespoon fresh dill, minced
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1/2 teaspoon fresh ground pepper
Instructions
- Rub the salmon filets with a little olive oil so they don't stick to the grill and salt and pepper them lightly.
- Cook the filets on a hot grill for about 5- 6 min.
- per side.
- They should still be rare in the middle.
- Cover with plastic wrap and chill for several hours until cold and firm.
- Remove from frig and remove any skin.
- Break filets up into small chunks and put into a bowl.
- If there is any juice on the plate they chilled on, dump it into the bowl with salmon.
- Add the celery, onion, capers and dill.
- Mix the olive oil, vinegar salt and pepper and pour over salmon.
- Mix well and serve cold or at room temp.