Recipe
Anti-Inflammatory Salmon Salad
Serves 4
Ingredients
- 2 large fillets (9 oz) salmon
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 tbsp capers
- 1 tablespoon fresh dill, finely chopped
- 1 tbsp balsamic vinegar
- 1 tbsp olive oil
- 1/4 tsp pepper, freshly ground
- Pinch of salt
Directions
- When salmon is cool, remove skin and bones. Break into chunks and add to a bowl.
- Add tomatoes, cucumber, and capers. Toss.
- Mix vinegar, olive oil, and dill in a small bowl and add pour over salmon chunks. Toss again.
- Add salt and pepper to taste. Refrigerate for at least 30 minutes before serving.
