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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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For a cool summer supper, try this fresh-tasting salmon salad, created by our Test Kitchen staff. Lightly dressed with tangy raspberry vinegar, it gets a little crunch from onion and celery. Ingredients:
2 salmon fillets (about 1-1/2 pounds) |
2 celery ribs, chopped |
1/2 cup finely chopped red onion |
2 tablespoons snipped fresh dill or 2 teaspoons dill weed |
dressing: |
1/4 cup raspberry vinegar |
1 tablespoon olive oil |
1-1/2 teaspoons sugar |
1/2 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Cut salmon fillets widthwise into 4-in. pieces. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
2. Grill, covered, over medium-hot heat or broil 4 in. from the heat for 12-15 minutes or until fish flakes easily with a fork. Cover and refrigerate for 1 hour.
3. Bone, skin and flake salmon; place in a large bowl. Add celery, onion and dill. Combine the dressing ingredients; pour over salad and gently toss to coat. Serve immediately or cover and refrigerate; stir before serving. Yield: 4 servings.
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