RECIPE OF THE MONTH
DILLED SALMON SALAD

Serves 4

Ingredients:
1 cup water                      1 cup white wine            juice of half a lemon
3 peppercorns                   1/4 cup chopped celery    1/4 cup chopped onion
1-1/2 pound salmon fillets  1 teaspoon lemon juice   2 teaspoon herb vinegar
2 teaspoon finely chopped dill    2 teaspoon virgin olive oil 
 

        In a deep skillet, combine the water, wine, lemon juice, peppercorns, celery, and onion.
        Bring to a boil.
        Add the salmon.
        Turn down to a simmer and cook until the salmon becomes firm, about 6 minutes.
        If the poaching liquid does not cover the salmon fillet, turn after 4 minutes of cooking.
        Remove the fish from the packing liquid and cool to room temperature.
        Remove the skin and excess fat.
        Flake the fish in a mixing bowl with your fingers or a fork.
        Mix in the olive oil, herb vinegar, lemon juice, dill, salt, and pepper.
        Refrigerate until serving.
        Use as the focal point to a salad platter or as a sandwich spread.

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