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Salmon Salad (serves 4)
1 lb salmon fillet, cooked, either poached, grilled, or gently fried, and cooled to at least room temperature
2 celery stalks - finely chopped
1/2 red onion - peeled, finely sliced
1 Tbsp of capers (strain out the juice)
The juice of 1 lemon
1 Tbsp extra-virgin olive oil
2 Tbsp fresh dill - chopped
Salt and freshly ground pepper
Break cooked salmon into chunk sized pieces and add to bowl.

Combine celery, red onion, capers, lemon juice, olive oil, fresh dill in a separate dish.

Gently add the dressing mixture into the bowl of salmon, mixing just enough so all pieces are coated.

Add a sprinkling of salt and ground pepper to taste.

Refrigerate for at least 30 minutes to cool and to allow the flavors to blend.

Serve with a slice of lemon.
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