Instead of tuna salad for lunch or a light dinner, I decided to try a simple salmon salad. I have been obsessed with salmon salad because it brings just a different edge for a light dinner. This was so delicious and a nice change from your everyday tuna or chicken salad. You can also use leftover salmon from a great dinner out and use it in this recipe.
- 2 lbs. Salmon Filets - with the skin on - cut crosswise into 4 inch-wide slices
- 2 Tbsp. Prepared Horseradish
- 3/4 C. Olive Oil
- Kosher Salt and Fresh Ground Black Pepper
- 1 C. Celery - small dice
- 1/2 C. Red Onion - small dice
- 1/2 C. English Cucumber - skinned, seeded and medium dice
- 1/4 C. Fresh Dil - chopped - saving some for garnish
- 2 Tbsp. Capers
- 1/4 C. Raspberry Vinegar
- 2 tsp. Lemon Juice - freshly squeezed
- 2 Tbsp. Grainy Mustard
- Kosher Salt and Fresh Ground Black Pepper - to taste
- Mixed Salad Greens
- 2 Eggs - hard boiled - quartered
- Turn the grill to medium high heat.
- Place the salmon on a work surface, rub the fillets with olive oil, horseradish and sprinkle with salt and pepper. Spray the grill with a cooking spray to prevent sticking. Cook the fillets on the grill for 5 to 7 minutes on each side - until they are rare. Remove to a plate and wrap with foil and let cool. Then chill in the refrigerator until cold and firm.
- Take the fillets out of the refrigerator and remove any skin that is still on the fillet. Break the fillets in medium-size pieces and place into a mixing bowl. Add the celery and the next 8 ingredients. Toss gently to mix. Adjust salt and pepper to taste.
- Place the mixed salad greens on a plate and place a scoop of salmon salad on top of the greens. Garnish with quartered hard-boiled eggs and sprinkle the fresh dill over the salad.