Salmon Caper Salad
Break away from the ordinary + step out of your comfort zone with Salmon Caper Salad. Whether you opt for fresh or canned salmon, seafood lovers will flock to this dish. I prefer to serve it in lettuce bowls or as a spread, but many friends of mine like it in sandwich form. Any way you serve it, it’s a refreshing taste of something new.
Essentials
2 Lbs. Fresh Red Salmon OR (4) 7.5 Oz. Cans Honey Boy Red Salmon
1 White Onion, finely diced
2 Stalks Celery, finely chopped
1 Jar Organic Capers, drained
1/2 C Fresh Parsley, finely chopped
2 - 3 T Vegenaise or Light Mayo
2 T Sea Salt
1 T Black Pepper
1 Lemon, juiced
Directions
IF USING CANNED SALMON: Drain liquid, empty contents of can onto layered and folded paper towels placed on a cutting board. Discard the skin and spine; remove all steamed bones. Add remaining salmon to a large mixing bowl and shred between your fingers. Any tiny bones that happen to remain can be digested since they're steamed.
IF USING FRESH SALMON: Preheat oven to 425° Fahrenheit. Place fillets, skin down, in a lightly sprayed, glass baking dish and seas with sea salt, black pepper, 1/4 cup of extra-virgin olive oil and the juice of one lemon (whisk oil and juice together before adding to salmon). Roast for 10 - 12 minutes. Once cooled, remove skin and shred between fingers into a bowl.
In a large mixing bowl, combine shredded salmon, onion, celery, capers, parsley, Vegenaise or light mayo, seasonings and lemon juice; mix until well combined.
Chill and serve!
Serve as a sandwich with fresh spinach or as an hors d'oeuvre with your favorite crackers.