Salmon Salad with Olives and Capers
Servings
2Serving size
about 2 cupsThis recipe can easily be multiplied and keeps well, refrigerated, for 3-4 days.
Ingredients
| 2 quart Water |
| 2 tsp.. White wine vinegar |
| 8 Ounces Fresh atlantic salmon (skinless) |
| 1 Tbsp., drained Capers |
| 8 large black olives (cut into slivers) |
| 2 Medium stalk Celery, raw (diced) |
| 1 Small Shallots, raw (minced) |
| 5 leaves Fresh basil (chiffonade) |
| 2 tsp. Olive oil |
| 1/2 lemon yields Lemon juice |
| 2 tsp. Dijon mustard |
| 1 tsp.. Honey |
| 1/16 tsp. Salt |
Instructions
When the water is almost boiling, add the salmon and reduce the heat to medium.
Poach the salmon for about 8 to 10 minutes, then chill.
When the salmon is chilled, flake it into a large bowl and add the capers, olives, celery, shallot and basil. Toss gently.
Whisk together the olive oil, lemon juice, mustard, honey and salt.
Add the dressing to the salad and fold together gently.
Chill well before serving.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
A lovely and light salad for a summer meal or sandwiches. You could easily vary the herbs that go in this salad, but fresh herbs will work better, especially a bit of thyme or oregano.