Salmon salad

Total staple for the fridge. You can use almost any protein with this mixture but if you move from seafood to chicken replace the dill with tarragon.

Ingredients

  • 2 pounds (ideally skinless) salmon filets

  • spray olive oil or enough for a generous drizzle

  • 2 tablespoons kosher salt

  • 1 tablespoon black pepper

  • 1 cup Hellman’s mayonnaise

  • 2 - 3 stalks of celery

  • 1 medium red onion

  • 1 - 2 tablespoons dry dill weed

  • 1 - 2 tablespoons fresh lemon juice

 Assembly

  • Preheat oven to 400 degrees

  • Place salmon on a baking sheet and spray with olive oil on both sides

  • Sprinkle with salt and pepper on both sides

  • Bake for 20 minutes - no need to turn it. When it is done, take it out of the oven and place to cool on an angle as to drain the salmon oil to one end of the pan and mop it up with a paper towel. If you do not do this the salad will be oily.

  • While the salmon is baking make the dressing mixture; in a large bowl combine the mayonnaise, dices celery, diced onion, and 1 tablespoon of dry dill.

  • After salmon is relatively cooled, use either forks or your hands to mash it up into “shreds” and put into the dressing mixture. (If you used salmon with skin, make sure you take the meat off of the skin. Do not include the skin in the final dish.)

  • Mix together with a large spatula or spoon. Add lemon juice to taste starting with a full tablespoon. Add more dill to balance the lemon juice. This is all to taste!!

To Serve

Store in a container in the fridge for up to 5 days. Serve as a sandwich, with crackers, or on greens.