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Ingredientes
- 2 lb fresh salmon filets skin on Extra virgin olive oil for grilling Kosher salt to taste Freshly-grnd black peper to taste
- 1 c. finely-diced celery
- 1/2 c. finely-diced red onion
- 2 Tbsp. chopped fresh dill
- 2 Tbsp. capers liquid removed
- 2 Tbsp. raspberry vinegar
- 2 Tbsp. good extra virgin olive oil
- 1/2 tsp kosher salt
- 1/2 tsp freshly-grnd black pepper Dill sprigs (optional), garnish
Direcciones
- Prepare grill with warm coals.
- Cut salmon crosswise into 4-inch wide slices. Rub salmon fillet slices with extra virgin olive oil and sprinkle with Kosher salt and black pepper. Brush cooking surface with oil to prevent fish from sticking.
- Grill fillets 5 to 7 min on each side, till rare. Don't overcook. Remove to a plate, wrap with plastic, and refrigeratein refrigerator till cool and very hard.
- Remove any skin on fillets which didn't come off during grilling. Break fillets into very large flakes and place in a bowl, adding any juice at bottom of plate.
- Add in celery, red onions, dill, capers, raspberry vinegar, extra virgin olive oil, salt and pepper to taste. Mix well, garnish with dill sprigs, if using, and serve cool or possibly at room temperature.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 293g | |
| Recipe makes 4 servings | |
| Calories 546 | |
| Calories from Fat 335 | 61% |
| Total Fat 37.28g | 47% |
| Saturated Fat 7.87g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 125mg | 42% |
| Sodium 573mg | 24% |
| Potassium 920mg | 26% |
| Total Carbs 2.83g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 1.71g | 1% |
| Protein 46.77g | 75% |
