This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"There is a fundamental reason why we look at the sky with wonder and longing—for the same reason that we stand, hour after hour, gazing at the distant swell of the open ocean. There is something like an ancient wisdom, encoded and tucked away in our DNA, that knows its point of origin as surely as a salmon knows its creek." -Neil DeGrasse Tyson
A lovely and light salad for a summer meal or sandwiches. You could easily vary the herbs that go in this salad, but fresh herbs will work better, especially a bit of thyme or oregano.
Servings: 2 | Serving size: about 2 cups
Cooking Time: 30 Minutes (does not include chilling time)
This recipe can easily be multiplied and keeps well, refrigerated, for 3-4 days.
Place the water and vinegar in a large skillet over medium high heat.
When the water is almost boiling, add the salmon and reduce the heat to medium.
Poach the salmon for about 8 to 10 minutes, then chill.
When the salmon is chilled, flake it into a large bowl and add the capers, olives, celery, shallot and basil. Toss gently.
Whisk together the olive oil, lemon juice, mustard, honey and salt.
Add the dressing to the salad and fold together gently.
Chill well before serving.
Serving size: about 2 cups
Amount Per Serving
|Calories 254||Calories from Fat 126|
|% Daily Value|
|Total Fat 14g||23%|
|Saturated Fat 2g||6%|
|Monounsaturated Fat 6g|
|Trans Fat 0g|
|Total Carbohydrates 8g||2%|
|Dietary Fiber 2g||4%|
|Vitamin A 13%||Vitamin C 19%|
|Calcium 2%||Iron 10%|
|Vitamin K 42 mcg||Potassium 742 mg|
|Magnesium 48 mg|