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Salmon Salad

Servings = 4 | Serving size =about 1 1/2 cups

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 fliet
1 large	shallot
1 cloves	garlic
3 large	ribs celery
1/4 tsp	salt
	fresh ground black pepper
3 Tbsp	fresh dill
1	lemon
2 Tbsp	olive oil
2 Tbsp	capers
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.

Nutrition Facts

Serving size: about 1 1/2 cups | Servings 4

Calories 311 | Calories from Fat 177

Amount Per Serving (% Daily Value)

Total Fat 20g (31%) | Saturated Fat 3g (15%)

Monounsaturated Fat 12g | Trans Fat 0g

Cholesterol 70 mg (23 %) | Sodium 506 mg (21 %)

Total Carbohydrates 7g (2%) | Sugars 1g

Dietary Fiber 2g (7%) | Protein 26g

Vitamin A 12% | Vitamin C 17 % | Calcium 5% | Iron 7%

Vitamin K 17 mcg  | Potassium  673 mg | Magnesium  56 mg