Grilled Salmon Salad Recipe

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.