Salmon Salad with Olives and Capers - mds.CulinaryMedicine.org

Salmon Salad with Olives and Capers - mds.CulinaryMedicine.org

staging.mds.culinarymedicine.org

A lovely and light salad for a summer meal or sandwiches. You could easily vary the herbs that go in this salad, but fresh herbs will work better, especially a bit of thyme or oregano.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at staging.mds.culinarymedicine.org.

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Ingredients

  • 2 quarts Water
  • 2 tsp. White wine vinegar
  • 8 Ounces Fresh atlantic salmon (skinless)
  • 1 Tbsp., drained Capers
  • 8 large black olives (cut into slivers)
  • 2 Medium stalk Celery, raw (diced)
  • 1 Small Shallots, raw (minced)
  • 5 leaves Fresh basil (chiffonade)
  • 2 tsp. Olive oil
  • 1/2 lemon yields Lemon juice
  • 2 tsp. Dijon mustard
  • 1 tsp. Honey
  • 1/16 tsp. Salt

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