Ingredients:

  • 1 lb (450g) Salmon Fillet (skin removed)
  • 1 tsp Olive Oil
  • Pinch of Sea Salt
  • Freshly Ground Black Pepper
  • 2 sprigs Fresh Thyme (Optional)
  • 1/4 cup Finely Chopped Celery
  • 2 Tbsp Capers, drained and roughly chopped
  • 2 Tbsp Finely Chopped Shallot or Red Onion
  • 1/4 cup Chopped Fresh Dill
  • 1/2 cup Crème Fraîche or Full-Fat Greek Yogurt
  • 1 Tbsp Fresh Lemon Juice
  • 1 tsp Dijon Mustard
  • 1/2 tsp Lemon Zest (optional)

Instructions:

  1. Season the salmon fillet with oil, salt, and pepper. Bake at 400°F (200°C) for 12–15 minutes, or gently poach until cooked through and easily flaked. Let it cool slightly.
  2. While the salmon cooks/cools, finely chop the celery, capers, shallot/onion, and fresh dill. Place them in a large mixing bowl.
  3. In a small bowl, combine the crème fraîche (or yogurt), lemon juice, Dijon mustard, and lemon zest. Whisk until smooth. Season lightly with salt and pepper.
  4. Once the salmon is cool enough to handle, use a fork to flake it into medium-sized pieces directly into the large bowl with the vegetables.
  5. Pour about three-quarters of the prepared dressing over the salmon mixture. Gently fold everything together until just combined.
  6. Taste the salad. Add more dressing if needed, or adjust seasoning (more lemon, salt, or pepper). Cover and chill in the fridge for at least 15 minutes for the flavours to marry.
  7. Serve chilled on toasted sourdough, crusty baguettes, or over crisp lettuce.