Fresh Salmon Salad

Ingredients:

• 1 pound salmon fillet, cut in half
• 1/2 teaspoon sea salt, for the rub
• 4 cups water
• 1 1/2 teaspoons sea salt, for the poaching liquid
• 1 slice lemon
• 1 teaspoon lemon juice
• 1 teaspoon extra virgin olive oil
• 2 stalks celery, finely chopped
• 1/2 red onion, peeled, finely sliced
• 1 tablespoon capers, strain out the pickling juice
• 1 teaspoon lemon zest
• 3 tablespoons lemon juice
• 1 tablespoon extra virgin olive oil
• 2 tablespoons fresh dill, chopped
• Ground black pepper

Instructions:

• Rub the salmon fillets all over with 1/2 teaspoon salt. Chill for 30 minutes in the refrigerator while you prep the other ingredients.
• Combine celery, red onion, capers, lemon zest and juice, dill, olive oil, black pepper in a large bowl. Set aside for the flavours to blend.
• Put 4 cups water, 1 1/2 teaspoons salt, and a slice of lemon in a pot wide enough to hold the salmon. Bring to a boil and simmer for about 5 minutes. Add the salmon to the Crockpot. Return to a simmer and cook for 4 minutes at a bare simmer.
• When the salmon is just cooked through, remove it from poaching liquid and put it in a bowl. Drizzle with a teaspoon of olive oil and a teaspoon of lemon juice. Once it has cooled to touch, break the salmon gently into chunks.
• Add the salmon to the bowl with the celery, onions, and capers. Gently toss to combine. Serve as is, or over mixed greens or butter lettuce.