"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Grilled Samon Salad Recipe

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This recipe for Grilled Samon Salad, by , is from The Diefenthaler/McIntyre Family Cookbook Project-2nd Edition, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Chris Diefenthaler
Added: Sunday, July 1, 2007


2 lbs fresh salmon fillets, with skin on
Good olive oil for grilling
kosher salt and ground pepper

1 c small diced celery (3 stalks)
1/2 c small-diced red onion
2 T minced fresh dill
2 T capers, drained
2 T raspberry vinegar
2 T good olive oil
1/2 tsp kosher salt
1/2 tsp fresh ground pepper

Prepare the grill with hot coals or George Foreman. Cut the salmon fillets crosswise into 4 in wide slices. Rub them with olive oil and sprinkle with salt and pepper. Brush the cooking surface with oil to prevent the fish from sticking. Cook the fillets on the grill for 5 to 7 min on each side or as instructed on George Foreman until they are rare. Be sure they are rare on the inside. Remove to a plate, wrap in plastic and chill in the fridge until cold and firm. (Could also use leftover salmon from dinner the night before!) When the fillets are cold, remove any skin that hasn't come off during grilling. Break the fillets into very large flakes and put them in a bowl; adding any juice that has collected at the bottom of the plate.

Add the celery, red onions, dill, capers, raspberry vinegar, olive oil, salt and pepper to taste. Mix well. Serve cold or room temperature.




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