Although this is my first year participating, once again Louise at Months of Edible Celebrations is hosting The Picnic Game. This "game" is based on a children's game where everyone chooses a letter and comes up with an item that begins with that letter. In this case, it's bloggers from all over the country (and maybe beyond -- I'm not sure) who are choosing the letters and coming up with recipes that would be "picnic worthy". Lots of fun, don't you think? Who knows, maybe you'll come across another blog to add to your favorites list and at the very least, you may find a recipe that you make over and over.
I promise that this salmon salad is so good that, like me, you will also remember each time you serve it and to whom. And so will they.
And so, here we go...
I'm going on a picnic and I'm bringing...
A is for Apricot Cobbler from Mae's Food Blog Food
C is for Cherry Bars in a Jar from Moveable Feasts
F is for Fingerling Potato Salad from Girl Chef
G is for Gugelhopf Twister from My Little Space
H is for Honey Graham Roll-ups fromDomesticated Engineer
K is for Kirschmichel from Kaffeeklatsch
L is for Lime Cranberry Fizz from Art of Natural Living
M is for Mint Sundae Brownie Bars from The Friday Friends
N is for Nice Mini Biscuit Sandwiches from Canela Kitchen
O is for Orange Nut Ring from Time Travel Kitchen
P is for Pan Bagnat Provencal from Sage Cuisine
Q is for Quick Lemon Bread from Comfy Cook's Kosher Kitchen
S is for Salmon Salad from You Little Tarte
Check back to see what else is in the picnic basket. We will be filling in each letter as items are brought to the picnic. Read on the our Salmon Salad recipe...
Recipe: Salmon Salad
2 lbs salmon fillets, cut into 4 inch slices
1 cup celery, diced small
1/2 cup red onion, diced small
2 tablespoons capers, drained and rinsed
2 tablespoons raspberry vinegar
2 tablespoons extra virgin olive oil
1/2 teaspoon kosher
1/2 teaspoon fresh ground pepper
1 tablespoon fresh dill, minced
Rub the salmon fillets with a little olive oil so they don't stick to the grill and salt and pepper them lightly.
Cook the fillets on a hot grill for about 5- 6 min. They should still be rare in the middle. Cover with plastic wrap and chill for several hours (or overnight) until cold and firm.
Once the fillets are cold, remove from the refrigerator and remove any remaining skin. Break fillets up into large chunks and put into a bowl. If there is any juice on the plate they chilled on, pour it into the bowl with salmon. Add the celery, onion, capers and dill. In a separate bowl, combine the olive oil, vinegar salt and pepper. Pour over the salmon and mix well. Serve cold or at room temperature.