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Ingredients
- 2 lb fresh salmon fillets skin on
- 2 Tbsp. extra-virgin extra virgin olive oil plus more Coarse salt to taste Freshly-grnd black pepper to taste
- 1 c. small-diced celery - (3 stalks)
- 1/2 c. small-diced red onion
- 2 Tbsp. chopped fresh dill
- 2 Tbsp. capers liquid removed
- 2 Tbsp. raspberry vinegar
Directions
- Heat grill to medium warm. Cut salmon fillets crosswise into 4-inch-wide slices. Rub them with extra virgin olive oil, and sprinkle with salt and pepper. Brush the cooking surface with oil to prevent fish from sticking.
- Cook fillets on the grill, skin-side down, till rare, 5 to 7 min on each side. Be sure they are still rare on the inside. Remove to a plate, wrap in plastic, and refrigeratein the refrigerator till cool and very hard.
- When fillets are cool, remove any skin which hasn't come off during grilling. Break fillets in very large flakes, and put them into a bowl, adding any juice which has collected at the bottom of the plate.
- Add in celery, red onions, dill, capers, raspberry vinegar, 2 Tbsp. extra virgin olive oil, salt, and pepper to taste. Mix well, and serve cool or possibly at room temperature.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 245g | |
| Recipe makes 4 servings | |
| Calories 534 | |
| Calories from Fat 335 | 63% |
| Total Fat 37.22g | 47% |
| Saturated Fat 7.86g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 125mg | 42% |
| Sodium 262mg | 11% |
| Potassium 832mg | 24% |
| Total Carbs 0.29g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.05g | 0% |
| Protein 46.42g | 74% |
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