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Salmon Salad

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Tyler Florence
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main-dish low carb nut free memorial day dinner


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1 baked 12oz salmon fillet, flaked

12 oz smoked salmon, rough chopped into pieces

1/2 cup pickled red onion slices

2 tablespoons salted button capers, washed

2 tablespoons fresh dill weed, rough chopped

Extra-virgin olive oil

1 cup whipped cream cheese

1/4 cup red wine vinegar

2 tablespoons sugar

kosher salt and freshly ground black pepper

1 medium red onion, julienned



Begin by baking the fresh salmon fillets


Preheat oven to 350 degrees F


On a roasting tray drizzle with olive oil and place salmon fillet “skin” side down


Drizzle with olive oil and season with salt and pepper then sprinkle with dill weed


Place in oven and bake for about 15 minutes


Salmon will turn reddish-pink when done


Remove from skin and rough chop salmon up


In a large mixing bowl, combine with smoked salmon pieces and add capers, pickled red onion and dill


Wet with olive oil and just before ready to serve season with salt and pepper


TO assemble sandwiches smear each disc of toast with whipped cream cheese and top with a spoonful of salmon salad mix


Garnish with an extra stem of dill weed and more cracked black pepper. pickled red onion: In a small sauce pan heat vinegar with sugar to dissolve


Add salt and pepper


Pour hot mixture over a bowl of julienned red onion and allow to steep


Once cooled slightly place in refrigerator to chill


Drain onions before serving.

View instructions at
Tyler Florence

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