This recipe is 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. Beware of cross-contamination from breaded or seasoned items at the fish counter.
"I'll love you, dear, I'll love you till China and Africa meet and the river jumps over the mountain and the salmon sing in the street." -W.H. Auden, Poet
I love this recipe with the roasted tomatoes. The salad is a lovely bright lemony dill flavor and the tomatoes add the sweetness. If you are going to serve this on sandwiches or just as part of a composed salad a touch of tomato paste - about 2 teaspoons - will give it a similar sweet flavor.
To chop an ingredient into very small pieces. This is an irregular cut and is much smaller and finer than a dice.
Servings = 4 | Serving size =about 1 1/2 cups
Cooking Time = 60 Minutes
This recipe can be multiplied by 2, 3.
This recipe keeps well for about 36 - 48 hours in the fridge.
Serve with Roasted Tomatoes
|spray olive oil|
|1 lb||salmon filet|
|1 large||shallot (finely diced)|
|1 cloves||garlic (minced)|
|3 large||ribs celery (diced)|
|fresh ground black pepper (to taste)|
|3 Tbsp||fresh dill (chopped)|
|2 Tbsp||olive oil|
|1/4 cup||slivered almonds|
Preheat oven to 375°F. Place a large skillet in the oven.
While the oven is preheating place the salmon filet on a cutting board flesh side down. Score the skin about 1/2 inch apart.
When the oven is at temperature spray the skillet lightly with olive oil. Place the salmon in the oven skin side down. Roast for 8 minutes and remove the pan from the oven. Let the salmon rest in the pan for 2 minutes and remove placing on a plate skin side up. Chill for at least one hour.
Flake the salmon and mix together in a large bowl with the shallot, garlic, celery, salt, pepper, dill, lemon juice, olive oil, capers and slivered almonds.
Chill for at least an hour.
Serving size = about 1 1/2 cups
Servings = 4
Amount Per Serving
|Calories 311||Calories from Fat 177|
|% Daily Value|
|Total Fat 20g||31%|
|Saturated Fat 3g||15%|
|Monounsaturated Fat 12g|
|Trans Fat 0g|
|Total Carbohydrates 7g||2%|
|Dietary Fiber 2g||7%|
|Vitamin A 12%||Vitamin C 17%|
|Calcium 5%||Iron 7%|
|Vitamin K 17 mcg||Potassium 673 mg|
|Magnesium 56 mg|