Rye Free Classic Salmon Salad

Total time42 min

Prep time15 min

Cook time12 min

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Ingredients

4 servings

1 lb salmon fillet, skin-on or skinless
½ tsp salt
¼ tsp black pepper
⅓ cup mayonnaise
Primal Kitchen Mayo Made With Avocado Oil, 12 fl oz Chosen Foods Classic Avocado Oil Mayo - 12 fl oz Primal Kitchen Mayo made with Avocado Oil, 17 fl oz Sir Kensingtons Avocado Mayo - 12 OZ Sir Kensington's Classic Mayonnaise - 12 fl oz
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1 tbsp fresh lemon juice
1 tsp dijon mustard
2 stalks celery, finely diced
3 tbsp red onion, finely minced
2 tbsp fresh dill, chopped
1 tsp capers, drained and roughly chopped (optional)

For serving

mixed greens or butter lettuce, for serving (optional)
lemon wedges, for serving (optional)

Instructions

1
Place the salmon fillet in a medium skillet or saucepan and add enough cold water to just cover. Season the water with a pinch of salt. Bring to a gentle simmer over medium heat, then reduce to medium-low and poach until the salmon reaches 145°F (63°C) on an instant-read thermometer and flakes easily when pressed with a fork, about 8–12 minutes depending on thickness.
2
Transfer the salmon to a plate and let it cool for 15 minutes. Remove and discard the skin if present, then flake the flesh into large chunks with a fork.

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