Salmon Salad with Lemon Dijon Caper Vinaigrette

Name: Salmon Salad with Lemon Dijon Caper Vinaigrette
Yield: Serves 4
Ingredients: 1 tablespoon capers, roughly chopped; Splash of white wine vinegar; 3 tablespoons extra-virgin olive oil; Zest of 1 lemon; 1 tablespoon fresh lemon juice; 1 tablespoon Dijon mustard; ¼ cup (25 g) roughly chopped fresh flat-leaf parsley; 2 tablespoons minced fresh chives; 1 cup (55 g) thinly sliced English cucumber; 2 ribs celery, thinly sliced; 1 head Bibb lettuce, torn into pieces; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 8 ounces (225 g) salmon fillet

Preparation info

Serves
4

Difficulty
Easy

Appears in

Endless Summer Cookbook

By Katie Lee

Published 2015

About

I eat salmon a couple times a week and am always looking for different ways to prepare it (though often I get in a rut and just season it with salt, pepper, and chili powder, bake it, and call it a day). This salad, based on tender Bibb lettuce, is nice and delicate, and the vinaigrette is quite light, making it ideal for lunch.

Ingredients

For the salad

8 ounces (225 g) salmon fillet
Salt and freshly ground black pepper

Lunch
Fish course
Pescatarian
Summer
Gluten-free

Method

Make the salad

Preheat the oven to 350°F 175°C). Spray a baking dish with nonstick cooking spray.

Season the salmon with salt and pepper. Place on the baking dish and