Toss poached salmon with celery, red onions, capers, and dill for a light meal.
Are you a salmon lover?
Here is a salmon salad using freshly poached salmon that is restaurant-worthy.
Elise Bauer
It’s light, cool, and wonderfully flavored with dill, capers, and lemon.
Perfect for a brunch or light lunch!
This gives time for the salt to penetrate the fillets a bit and give them more flavor.
Elise Bauer
Poaching allows you to have more control over how long to cook the salmon.
You want to cook the salmon just enough to be barely cooked through.
That way it will be tender.
Over-cooked salmon is dry and tough.
Tips for the Best Salmon Salad
Love Salmon?
Chill for 30 minutes in the refrigerator while you prep the other ingredients.
Set aside for the flavors to blend.
Bring to a boil and simmer for about 5 minutes.
Add the salmon to the pot.
Return to a simmer and cook for 4 minutes at a bare simmer.
When the salmon is just cooked through, remove it from poaching liquid and put it in a bowl.
Drizzle with a teaspoon of olive oil and a teaspoon of lemon juice.
Once it has cooled to touch, break the salmon gently into chunks.
Add the salmon to the bowl with the celery, onions, and capers.
Gently toss to combine.
Serve as is, or over mixed greens or butter lettuce.
