Fresh Salmon Salad

Ingredients

• 1 pound salmon fillet cut in half
• 0.5 teaspoon sea salt (for the rub)
• 4 cups water 
• 1.5 teaspoons sea salt (for the poaching liquid)
• 1  optional: lemon 
• 1 teaspoon juice of lemon 
• 1 teaspoon olive oil extra virgin 
• 2  celery stalks finely chopped
• 0.5  onion red peeled finely sliced
• 1 tablespoon capers (strain out the pickling juice)
• 1 teaspoon lemon zest 
• 3 tablespoons juice of lemon 
• 1 tablespoon olive oil extra virgin 
• 2 tablespoons optional: dill fresh chopped
• 0.1 teaspoon pepper black freshly ground

Equipment

• bowl
• pot

Directions

1. Prep the salmon fillets: Rub the salmon fillets all over with 1/2 teaspoon salt. Chill for 30 minutes in the refrigerator while you prep the other ingredients.
2. Combine celery, red onion, capers, lemon zest and juice, dill, olive oil, black pepper in a large bowl. Set aside for the flavors to blend.
3. Poach the salmon: Put 4 cups water, 1 1/2 teaspoons salt, and a slice of lemon in a pot wide enough to hold the salmon. Bring to a boil and simmer for about 5 minutes.
4. Add the salmon to the pot. Return to a simmer and cook for 4 minutes at a bare simmer.
5. Cool and break up the salmon: When the salmon is just cooked through, remove it from poaching liquid and put it in a bowl.
6. Drizzle with a teaspoon of olive oil and a teaspoon of lemon juice. Once it has cooled to touch, break the salmon gently into chunks.
7. Add the salmon to the bowl with the celery, onions, and capers. Gently toss to combine.
8. Serve as is, or over mixed greens or butter lettuce.