Sometimes one needs a change of pace from tunafish. This is an easy, make ahead salad that is quite a bit more elegant than tunafish, and lighter – since the dressing is made without any mayonnaise. It would be great as a part of a brunch served over greens, or for a summer dinner on a hot evening. We send it with the kids in their school lunches as well. It’s just as good the second day as it is the first.
Salmon Salad with Lemon-Celery Dressing (serves 6-8)
- 2 tablespoons Apple Cider Vinegar
- 1 teaspoon sugar
- 2 teaspoons salt
- ½ cup 80/20 oil (80% olive oil, 20% canola oil)
- 4 stalks celery
- 2 teaspoons lemon zest
- 4 tablespoons freshly squeezed lemon juice
- 1 tablespoon Dijon mustard
- 3 lbs salmon
- ½ cup finely diced red onion
- ¼ cup capers drained and chopped
- chopped chives and green onions for garnish
Dissolve the sugar and salt in the apple cider vinegar. Place 2 stalks of the celery in a Cuisinart and process until it’s in teeny tiny pieces. Scrape it out of the Cuisinart and place in a medium-sized mixing bowl. Place the remaining dressing ingredients in the food processor including the remaining two pieces of celery and process until smooth. Once this is blended pour it into the bowl with the processed celery pieces. Stir.
Preheat the oven to 400 degrees.
Place the fish on a sheet pan. Rub both sides well with olive oil. Don’t salt the fish. There is enough salt in the dressing and with the capers. Roast the fish for 20 minutes or until fish is just cooked through. Do NOT overcook or the fish will be dry. Allow to cool to room temperature. Remove and discard any skin and bones.
When the fish is cool, flake the meat into a bowl. Add the red onion and capers. Toss gently. Toss with the dressing. Serve.