Ingredients Jump to Instructions ↓

  1. 2 salmon fillets (about 1-1/2 pounds)

  2. 2 celery ribs, chopped

  3. 1/2 cup finely chopped red onion

  4. 2 tablespoons snipped fresh dill or 2 teaspoons dill weed DRESSING:

  5. 1/4 cup raspberry vinegar

  6. 1 tablespoon olive oil

  7. 1-1/2 teaspoons sugar

  8. 1/2 teaspoon salt

  9. 1/4 teaspoon pepper

Instructions Jump to Ingredients ↑

  1. Cut salmon fillets widthwise into 4-in. pieces. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, covered, over medium-hot heat or broil 4 in. from the heat for 12-15 minutes or until fish flakes easily with a fork. Cover and refrigerate for 1 hour. Bone, skin and flake salmon; place in a large bowl. Add celery, onion and dill. Combine the dressing ingredients; pour over salad and gently toss to coat. Serve immediately or cover and refrigerate; stir before serving. Yield: 4 servings.


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