Truth be told, I hate salmon. Or thought I did. My dear friend and gourmet chef, Abby, served this to me for lunch one day. I ate the entire bowl and begged her to make it again the following week.
Ingredients:
- 1 pound cooked wild-caught Alaskan salmon, fresh or canned and drained
- ½ cup finely chopped red onion
- ½ cup chopped celery
- ¼ cup finely chopped fresh dill
- 2 tablespoon raspberry vinegar
Instructions:
- In a medium bowl, flake the salmon into small pieces.
- Toss in the onion, celery, dill, and raspberry vinegar.
- Serve immediately or refrigerate and serve the next day.
