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Friday, December 28, 2012
Salmon Salad
2 lbs. cooked salmon, chilled
1 Cup celery, diced
2 Tbsp. capers, drained
1/2 Cup red onion, diced
2 Tbsp. fresh dill, minced
2 Tbsp. raspberry vinegar
2 Tbsp. olive oil
1/2 tsp. kosher salt
1/2 tsp. black pepper
Break the salmon into very large flakes, removing any skin and bones; place into Bean Pot.
Add celery, red onion, dill, capers, raspberry vinegar, olive oil, salt and pepper.
Mix well and refrigerate for at least 1 hour.
Serve at room temperature.
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