Salmon Salad

Show: Barefoot ContessaEpisode: Guests to Stay

Recipe categories: Meat, Fish, Salmon, Vegetables, Celery,
more
- Dish : Salad
- Cuisine : American , General
- Technique : Knife Skill--Dice , Knife Skill--Mince
- Season : Fall , Spring , Summer

recipe
ratings & reviews(18)

Photo: Salmon Salad Recipe

Rated 5 stars out of 5

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Total Time:: 30 min
Prep: 15 min
Cook: 15 min

Yield:: 4 servings

Level:: Easy

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Ingredients

2 pounds cooked salmon, chilled
1 cup small-diced celery (3 stalks)
1/2 cup small-diced red onion (1 small onion)
2 tablespoons minced fresh dill
2 tablespoons capers, drained
2 tablespoons raspberry vinegar
2 tablespoons good olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Directions

Break the salmon into very large flakes, removing any skin and bones, and place the salmon in a bowl. Add the celery, red onion, dill, capers, raspberry vinegar, olive oil, salt, and pepper. Season, to taste. Mix well and serve cold or at room temperature.

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Newest Ratings and Reviews

Read all 18 reviews

By malkiepress

Slingerlands, NY

on January 27, 2012
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This was a fabulous recipe that was worth the extra effort to use fresh salmon. I squeezed a bit of fresh lemon just before serving, and it really gave it a nice added zip. Thanks, Ina! My sister Joanie has been a huge fan of yours for years, and she has passed her love of your recipes to me.

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By The Petite Gourmet

Portland, OR

on September 08, 2011
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I'm literally drooling while I'm thinking about this salad, it was THAT good. The raspberry vinegar is what makes it, to me. Some of the reviewers before said that it needed more of the herbs and oils/vinegar - I completely agree, I doubled them. Remember, you're accompanying a whole 2 pounds of salmon. And although I love cooked fresh salmon, its prices have gone through the roof lately - $20 per pound! - so I've had just as much success using good-quality canned salmon. Trader Joe's has great canned salmon that's reasonably priced.

I took this salad, along with a grapefruit and avocado salad, some sliced crusty bread, and a bottle of wine on a picnic, and it was amazing!!

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By kiera0512

Wasilla, AK

on August 03, 2011
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Very good, just the right combo of sweet and tart. I followed the advice of a previous reviewer and used raspberry vinaigrette, turned out great. Served it on toasted bread with butter lettuce and a slice of tomato. :

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