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Photo by: Jean Allsopp

Salmon Salad

You can use leftover grilled, baked, or sautéed salmon to make this as a sandwich filling or as a dip for crackers or bagel chips.

Coastal Living JULY 2005

Yield: Makes 3 cups

Ingredients

1 (1-pound) salmon fillet
1/3 cup mayonnaise
1/3 cup sour cream
4 teaspoons fresh lemon juice
1 tablespoon diced red onion

2 tablespoons chopped capers
2 tablespoons fresh dill, chopped
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Preparation

Place salmon in a Dutch oven, and add water to cover by 1 to 1 1/2 inches. Cover Dutch oven, and bring to a simmer; simmer 10 minutes. Remove from heat, and let stand 5 minutes. Transfer salmon to a large bowl. Cool fish, and flake.

Fold in mayonnaise, sour cream, and lemon juice. Stir in remaining ingredients. Cover and chill 30 minutes.

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Salmon Salad recipe