Salmon Salad with Olives and Capers

Servings: 2 | Serving size: about 2 cups

Cooking Time: 30 Minutes (does not include chilling time)

This recipe can easily be multiplied and keeps well, refrigerated, for 3-4 days.

Ingredients

• 2 quarts water
• 2 tsp white wine vinegar
• 8 ounces salmon filet (skinless)
• 1 Tbsp capers
• 8 large kalamata olives (cut into slivers)
• 2 medium ribs celery (diced)
• 1 small shallot (minced)
• 5 leaves basil (chiffonade)
• 2 tsp olive oil
• 1/2 lemon (juiced)
• 2 tsp Dijon mustard
• 1 tsp honey
• 1/16 tsp salt

Place the water and vinegar in a large skillet over medium high heat.

When the water is almost boiling, add the salmon and reduce the heat to medium.

Poach the salmon for about 8 to 10 minutes, then chill.

When the salmon is chilled, flake it into a large bowl and add the capers, olives, celery, shallot and basil. Toss gently.

Whisk together the olive oil, lemon juice, mustard, honey and salt.

Add the dressing to the salad and fold together gently.

Chill well before serving.