INGREDIENTS

  • 1 lb. salmon filet (no skin, bloodline, or bone)
  • ½ oz dill, chopped
  • ½ oz lemon zest
  • 1 tbsp chives or scallions
  • 2 oz. greek yogurt
  • Olive oil for seasoning
  • Salt and pepper to taste
For the garnish:
  • Radish
  • Celery leaf
  • Chervil

GUIDE / INSTRUCTIONS

For the Salmon Salad
  • Place salmon on a sheet pan and season with salt, pepper, and olive oil.
  • Cook at 300 degrees Fahrenheit until fully cooked. Once cooked, allow to cool.
  • Shred with a fork.
  • Add lemon zest. lemon juice, olive oil, chopped dill, chiffonade chives or scallions, and Greek yogurt.
  • Place 3 oz of salmon salad in a ring mold in the center of a plate.
  • Garnish with radish, chervil, and celery leaf if available.
  • Enjoy with your favorite crackers.

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