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Salmon Salad with Parsley and Capers

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.

Source: Everyday Food, June 2009
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27
  • deechris105047359
    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

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