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Herbed Salmon Salad
3 (6 oz) wild Alaskan Salmon fillets
1 tablespoon organic macadamia nut oil (for salmon)
kosher sea salt
black pepper
1 cup small diced celery
1/2 cup small diced red onion
2 tablespoons chopped fresh dill or (1 tablespoon dried)
2 tablespoons capers
2 tablespoons raspberry vinegar
2 tablespoons organic macadamia nut or extra virgin olive oil (for dressing)
1 tablespoon organic macadamia nut oil (for salmon)
kosher sea salt
black pepper
1 cup small diced celery
1/2 cup small diced red onion
2 tablespoons chopped fresh dill or (1 tablespoon dried)
2 tablespoons capers
2 tablespoons raspberry vinegar
2 tablespoons organic macadamia nut or extra virgin olive oil (for dressing)
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Preheat oven to 375 F. Place salmon in baking pan and brush with oil. Sprinkle with kosher salt and pepper. Bake until firm and crisp; approximately 15 minutes. Cool to room temperature. Break salmon apart and add remaining ingredients. Toss lightly. Chill thoroughly.
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Can also be served warm. Break apart while still hot, and proceed as recipe indicates. Serve immediately.
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