One of my favorite things to get from the prepared food buffet at Whole Foods (pre-COVID-19, of course) is the salmon salad. The salmon is tender and flaky, and the red onions and capers add just the right touch of piquancy. I could eat it all day.
Now that the prepared food buffet is gone, I really miss that salmon salad. This Ina Garten recipe comes close, with the addition of celery and fresh dill, which added some nice freshness. She calls for raspberry vinegar, which she says is crucial, but I unfortunately couldn't find it at my local supermarket. I used white wine vinegar instead, but I'm sure with raspberry vinegar this is even better.
This tastes good on Day 1, but amazing on Day 2, so I would definitely make it ahead of time and give it some time for all the flavors to mingle in the fridge.
Salmon Salad
(Recipe slightly adapted from Ina Garten)
- 2 lbs cooked salmon, chilled
- 1 cup (3 stalks) small-diced celery
- 1/2 cup small-diced red onion
- 2 tbsp minced fresh dill
- 3 tbsp capers, drained
- 2 tbsp raspberry vinegar
- 2 tbsp olive oil
- 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- Break the salmon into very large flakes, removing any skin and bones, and place the salmon in a medium bowl.
- Add the celery, red onion, dill, capers, raspberry vinegar, olive oil, salt, and pepper. Toss together and season to taste. Serve warm if you prefer or chill until ready to serve (better).
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