2 lb. fresh salmon fillets, skin on
1 cup small-diced celery (3 stalks)
1/2 small red onion, diced
2 tbsp. minced fresh dill
2 tbsp. capers, drained
2 tbsp. raspberry vinegar
2 tbsp. good olive oil
1/2 tsp. kosher salt
-1/2 tsp. freshly ground black pepper
Prepare grill with hot coals (or turn it on). Cut salmon filets crosswise into 4 inch wide slices. Rub them with olive oil and sprinkle with salt and pepper. Brush the cooking surface with oil to prevent the fish from sticking.
Cook the fillets on the grill for 5 to 7 minutes on each side, until they are rare. Be sure they are still rare on the inside (and check it again, because you can never be too pedantic).
Remove to a plate, wrap with plastic, and chill in ‘fridge until cold and very firm. When fillets are cold, remove any skin that hasn’t come off during grilling.
Break the filets into very large flakes and put them into a bowl, adding any juice that has collected at the bottom of the plate. Add the celery, red onions, dill, capers, raspberry vinegar, olive oil, salt and pepper to taste. Mix well and serve cold or at room temperature.
The one two punch of the flavor and texture in this recipe is just fantastic. The raspberry vinegar adds a whole other dimension to the salmon, and serving it cold (ish) really seems to bring out the crunchiness of the salad and keep the light and airy feeling.