This salad can also be made ahead and served chilled.
2 tablespoons water
1/2 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
2 tablespoons fat-free mayonnaise
1 tablespoon capers
1/8 teaspoon salt
1/2 teaspoon pepper
1 (1-pound) skinned salmon fillet
8 small red potatoes, quartered
2 (1/2-inch-thick) slices onion
1/2 teaspoon dried dill
1/3 cup minced celery
How to Make It
Combine first 6 ingredients in a small bowl. Stir well; set aside.
Sprinkle pepper over salmon. Place salmon, potatoes, and onion in a vegetable steamer coated with cooking spray; sprinkle with dill. Steam, covered, 15 minutes or until potatoes are tender and fish flakes easily when tested with a fork. Break salmon into chunks.
Combine salmon, potatoes, onion, and celery in a large bowl. Add mayonnaise mixture; toss gently to coat.