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Salmon Salad with Parsley and Capers

27

Poached salmon should be cooked ever so gently in barely simmering liquid until the center is just slightly translucent. Here, we've flaked it into a flavorful summer salad.

  • Servings: 4

Source: Everyday Food, June 2009

Ingredients

  • 1/2 small red onion, thinly sliced
  • 2 tablespoons red-wine vinegar
  • 3 tablespoons chopped capers
  • 2 tablespoons olive oil
  • 1/2 teaspoon coarse salt
  • 3 6-ounce fillets Simple Poached Salmon
  • 1/2 cup fresh parsley

Directions

  1. In a large bowl, combine red onion, red-wine vinegar, capers, olive oil, and salt. Let stand 10 minutes. Add salmon and parsley.

Reviews Add a comment

  • deechris10sen@aol.com
    4 MAR, 2012
    This salad is so simple and so delicious. I have made it often--the only thing I do differently is to broil the meat, not a fan of poached fish.
    Reply
  • CaroleAnn01
    11 JUL, 2009
    I really enjoyed this salad. I added a bit of fresh squeesed lemon juice.
    Reply