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Salmon Salad with Parsley and Capers

A beautifully poached piece of salmon, clean tasting and light, is a terrific summer meal. The technique really has only one rule: Don't overcook. The salmon should be cooked ever so gently in barely simmering liquid until the center is just slightly translucent.

  • Servings: 4
Salmon Salad with Parsley and Capers

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.

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