The first YUM of the day! Lunch was very successful.
This recipe is from the Barefoot Contessa Cookbook – the recipe can be found here.
The salmon is grilled, then cooled and mixed with celery, onion, raspberry vinegar, olive oil, fresh dill and capers. It was fresh and tangy and a nice way to prepare salmon.
I served it with french bread and tzatziki (recipe for that is found here).