Salmon Salad

This is a tasty salad that I make when I have left over salmon, although sometimes I purposely make salmon to create this salad. Capers, dill, lemon, and some yogurt and/or mayo, and you have the makings of a versatile salad base. This base will taste great with tuna fish or other left-over fish.

It’s great on its own, on crackers, bread, or on a bed of lettuce with tomatoes, onions, and pickles. This salmon salad makes a great sandwich using sandwich rounds or sandwich rolls.

I don’t eat much meat these days, for many reasons, so when the grill is going for other stuff, I’ll wrap a piece of wild caught salmon in a piece of foil with some butter on top, and let it cook for about 10 minutes, in a medium warm area of the grill.