I had some nice wild sockeye in the freezer from the fall which was the inspiration for this dish. The recipe comes from the Barefoot Contessa cookbook, though I used green onions rather then red onions. I prefer the more muted green onion for flavour but you do lose out on the beautiful colour contrasts that you get with the red.
This recipe spotlights dill which is a classic combination with salmon. I tried growing dill myself last year, but was not successful. With a little bit of research I have just learned that there is a specific kind of dill which only grows to 18 inches called Fernleaf and is suited to indoor growing. I bought mine in a small pot from a garden store but it was too tall and didn’t survive in a small pot. It seems as though that was my mistake. Apparently you can grow dill from seed indoors as long as it is near a window. In a few months I totally going to give this a try!
I am also using this post as my entry into this weeks Weekend Herb Blogging. This weeks event is being hosted from Ed over at Tomato who seems to have a lot in common with Anthony Bourdain when it comes to food bravery. Something which I can aspire to, but certainly do not currently possess. Don’t forget to check out the wrap up on Sunday!
9 ounces Salmon, (or 2 large fillets)
2 stalks celery, large diced
2 green onions, diced
1 tablespoon capers
1 tablespoon fresh dill, minced
1 tablespoon rasberry vinegar
1 tablespoon olive oil
ΒΌ teaspoon ground pepper
1 pinch salt
1. Cook the salmon, on the grill or under the broiler until on the cooked side of rare in the middle. (About 6 minutes under the broiler.) Transfer to a plate, cover in plastic wrap and chill in the fridge until cool.
2. When salmon is cool, remove skin and break into large flakes. Make sure and remove any bones you find. Put Salmon in a bowl and add celery, onions, capers, and dill. Toss.
3. Add oil, vinegar, salt and pepper and toss again.
4. Serve cold or at room temperature, you can easily make this ahead.
{ 4 comments… read them below or add one }
This sounds great and I must try it myself – salmon, capers, dill, raspberry vinegar requires no bravery on my part, only restraint. BTW I did give the insects a miss. Thanks for joining WHB this week.
It looks great! I haven’t tried this kind of dish. Taste somehow ‘Europeanish’ to my tastebud. But, yours make me tempted to try.
Kate, I like you replacing with green onion, it sounds even better! I had grown dill indoor last year, (didin’t find out what type), heard people said better to snip off the top if it grew too tall… not sure if it’s helpful to you
Gattina – thanks for the tip! Dill would be such a great thing to have around all the time. How big was the pot you used to grow it?
Glad you all like the sound of it – honestly all you really need is the leftover salmon and some dill because it is pretty easy to keep capers, celery, onions and raspberry vinegar in the house at all times!