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1 pound fresh salmon fillet, with skin on olive oil for grilling salt & pepper to taste ½ cup celery, diced ½ red bell pepper, diced 1 Tablespoon capers 1 Tablespoons raspberry vinegar 2 Tablespoons good olive oil ¼ teaspoon salt ¼ teaspoon black pepper 1 2.5 oz pack Jonathan’s Micro Onion Greens |
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| Cut salmon into 4” wide slices. Rub them with olive oil and sprinkle with salt and pepper. Heat grilling pan until hot and wipe with olive oil. Cook the fillets on the grill pan for 5 – 7 minutes per side until they are rare. Remove to a plate, cover and chill in refrigerator until cold and very firm. When cold, remove skin, break the fillets into chunks and place in a medium sized mixing bowl. Add all of the remaining ingredients except onion greens. Return to refrigerator until time to serve. On a serving platter, make a bed of onion greens. Spoon salmon salad onto onions. Serve with a wide salad fork and spoon. Recipe serves 8 | ||
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Grilled Salmon Salad Rollup Serve the above Salmon Salad in a roll-up or pita pocket with onion micro greens for a hearty party sandwich. |
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