Ingredients
1lbsalmon fillet,cut in half
½tspsea salt,for the rub
4cupswater
1⅓tspsea salt,for the poaching liquid
1lemon slice
1tsplemon juice
1tspextra virgin olive oil
2celery stalks,finely chopped
½red onion,peeled, finely sliced
1tbspcapers,strain out the pickling juice
1tsplemon zest
3tbsplemon juice
1tbspextra virgin olive oil
2tbspfresh dill,chopped
⅛tspfreshly ground black pepper
Preparation
Rub the salmon fillets all over with ½ teaspoon of salt.
Chill for 30 minutes in the refrigerator.
Combine the celery, red onion, capers, lemon zest and juice, dill, olive oil, black pepper in a large bowl. Set aside.
Put 4 cups of water, 1½ teaspoons of 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.
Add the salmon to the pot. Return to a simmer and cook for 4 minutes at a bare simmer.
When the salmon is just cooked through, remove it from poaching liquid and put it in a bowl. Drizzle with 1 teaspoon of olive oil and 1 teaspoon of lemon juice.
Once it has cooled to touch, break the salmon gently into chunks.
Add the salmon to the bowl with the celery, onions, and capers. Gently toss to combine.
Serve as is, or over mixed greens or butter lettuce, and enjoy!
