Salmon Salad

A delicious salad great in summer or winter

Active time: 15 minutes • Total time: 1 hour

Posted on Apr 26, 2020 by Jack McCann
Tags: recipes salad sous vide fish newsletter 05-16-2022 05-24-2022


  • 1.5-2 pounds fresh salmon fillets
  • Sea salt
  • Freshly ground black pepper
  • 1 cup celery, diced
  • 1⁄2 cup shallots, diced
  • 3 tablespoons minced fresh dill
  • 3 tablespoons capers, drained
  • 2 tablespoons white wine vinegar
  • 3 tablespoons olive oil
  • 1 teaspoon sea salt
  • freshly ground black pepper to taste


  1. Drizzle some olive oil on the salmon, then sprinkle some sea salt some dill on top.
  2. Sous Vide for 30 minutes to an hour at 123 degrees. If you don't have a Sous Vide machine, place on a baking sheet. Bake in a 350 degree oven until it is cooked, but not yet flaky.
  3. After it is cooked refrigerate for at least 30 minutes, but up to a day ahead. If baked, cover the salmon with either more olive oil or something else to prevent drying out.
  4. Remove skin from salmon and break into pieces
  5. Add remaining ingredients and mix well, salt and pepper to taste.
  6. Serve over a salad, bread or avocado.

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