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Grilled Salmon Salad

Source of Recipe


From "The Barefoot Contessa Cookbook" by Ina Garten



List of Ingredients



• 2 pounds fresh salmon fillets, with the skin on
  
• Good olive oil, for grilling
  
• Kosher salt and ground pepper for seasoning
  
• 1 cup small-diced celery (3 medium stalks)
  
• ½ cup small-diced red onion (1 small onion)
  
• 2 Tbsp minced fresh dill
  
• 2 Tbsp capers, drained
  
• 2 Tbsp raspberry vinegar
  
• 2 Tbsp good olive oil
  
• ½ tsp kosher salt
  
• ½ tsp freshly ground pepper
  






Instructions



1. Prepare the grill with hot coals.
   Cut the salmon fillets crosswise into 4-inch-wide slices. Rub them with olive oil and sprinkle with salt and pepper. Brush the cooking surface with oil to prevent the fish from sticking. Cook the fillets on the grill for 5 to 7 minutes on each side, until they are rare. Be sure they are still rare on the inside. Remove to a plate, wrap with plastic, and chill in the fridge until cold and very firm.
   
   
2. When the fillets are cold, remove any skin that hasn't come off during grilling. Break the fillets into very large flakes and put them into a bowl, adding any juice that has collected at the bottom of the plate.
   
   
3. Add the celery, red onions, dill, capers, raspberry vinegar, olive oil, salt and pepper to taste. Mix well. Serve cold or at room temperature.