Ingredients Jump to Instructions ↓

  1. 2 (1 1/2 pound) salmon fillets

  2. 2 celery ribs, chopped

  3. 1/2 cup finely chopped red onion

  4. 2 tablespoons snipped fresh dill


  6. 1/4 cup raspberry vinegar

  7. 1 tablespoon olive or canola oil

  8. 1 1/2 teaspoons sugar

  9. 1/2 teaspoon salt

  10. 1/4 teaspoon pepper

Instructions Jump to Ingredients ↑

  1. Coat grill rack with nonstick cooking spray before starting the grill. Cut salmon fillets widthwise into 4-in. pieces; place skin side down on grill. Grill, covered, over medium-hot heat for 12-15 minutes or until fish flakes easily with a fork. Cover and refrigerate for 1 hour.

  2. Bone, skin and flake salmon; place in a bowl. Add celery, onion and dill. Combine the dressing ingredients; pour over salad and gently toss to coat. Serve or refrigerate; stir before serving.


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