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Salmon Salad

Serves 4


  • 2 large fillets (9 oz) wild salmon, either poached or grilled and chilled in the fridge until cool
  • 1 cup cherry tomatoes, halved
  • 2 red onions, sliced
  • 1 tbsp capers
  • 1 tablespoon fresh dill, finely chopped
  • 1 tbsp balsamic vinegar
  • 1 tbsp olive oil
  • 1/4 tsp pepper, freshly ground
  • Pinch of salt


  • When salmon is cool, remove skin and bones. Break into chunks and add to a bowl.
  • Add tomatoes, red onion, and capers. Toss.
  • Mix vinegar, olive oil, and dill in a small bowl and add pour over salmon chunks. Toss again.
  • Add salt and pepper to taste. Refrigerate for at least 30 minutes before serving.